WEEKDAYS 1e|12c|p

Tomato and Shrimp Mold

Clinton Kelly
|
Servings: 10 to 12
|
easy
|
2+ hr

A vintage appetizer perfect for a holiday get together!


  • Ingredients
  • step-by-step directions
Ingredients
Tomato and Shrimp Mold
  • 1 can tomato soup (condensed)
  • 8 ounces cream cheese
  • 1/4 cup tomato juice (or water)
  • 2 envelopes unflavored gelatin (0.25 ounces each)
  • 1 cup mayonnaise
  • 1/2 bunch scallions (thinly sliced on a bias)
  • 3 stalks celery (minced)
  • 8 ounces frozen cooked shrimp (thawed and chopped)
  • 1 lemon (zested)
  • 2 tablespoons fresh parsley (chopped)
  • 2 teaspoons celery salt
  • 1 teaspoon freshly ground black pepper
  • 1 package butter crackers and/ or pita chips
Directions
  • In a medium saucepan over medium heat, add the tomato soup and cream cheese, let melt. Whisk together until combined. Remove from heat, and transfer to a medium bowl.
  • Into a medium bowl, add the tomato juice, sprinkle the gelatin on top, whisk to combine. Add the mixture to the hot tomato soup and cream cheese mixture.
  • In a large bowl, add mayonnaise, scallions, celery, chopped shrimp, lemon zest, and parsley. Season with celery salt and black pepper. Fold together with tomato soup, cream cheese and gelatin mixture.
  • Pour into a Bundt pan. Refrigerate for 6 hours, or overnight, until solid.
  • Unmold onto a large platter, serve with butter crackers and pita chips.
  • Helpful Tips:
    - Use lemon zest, sliced scallions and parsley leaves to decorate the top of the mold like a wreath!
    - Make the mold a day ahead of time! This is a great make-ahead dish for a party!

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