Recipe of the Week


Prep Time: 1 Hour
Yields: 1 (1-quart) Decorative Mold

One thing I have learned over the years, when hearing the term “Shrimp Mold,” quickly run in the other direction. However, after sampling this recipe given to me by a viewer, and with the simple addition of chopped shrimp, this mold became a favorite. I recommend making this dish the night before to ensure a proper set.

1 (10.75-ounce) can tomato soup
1 pound (71–90 count) shrimp, cooked and finely chopped
1 (8-ounce) package cream cheese, softened
1½ tsps unflavored gelatin, dissolved in ½ cup warm water
¾ cup chopped celery
¼ cup yellow bell pepper
¼ cup orange bell pepper
¾ cup thinly sliced green onions
1 cup mayonnaise
salt to taste
red pepper to taste

In a medium saucepot, bring tomato soup to a boil. Add cream cheese and gelatin then stir to combine ingredients well. Add celery, bell peppers, green onions and mayonnaise, mixing well. Fold in cooked shrimp. Season to taste using salt and red pepper. Pour into a 1-quart mold and chill overnight. Unmold onto a decorative platter and serve with your favorite crackers.


































































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