Alan’s Shrimp Mousse Mold

There are some recipes that are great for gatherings and parties that need to be made ahead of time to be their best…Alan’s shrimp mousse is one of them. I like to have several dishes that can be made before the day of the event so I don’t have to do all the cooking just before guests arrive or we leave the door for a pot luck.

Although this dish can be put into a fancy mold and look like it had to be complicated to make, it really is not difficult or labor intensive. However, it does take a little pre-planning because it really need to be refrigerated for 24 hours for the consistency and flavors to be correct.

If you don’t have a mold (fancy or otherwise), you can still make the mousse. Any dish that will hold 1 1/2 quarts or more will work.

If you have never had a seafood mousse before, it is a fairly light, spreadable mixture that just has enough gelatin to maintain its shape when removed from the mold. This mousse has a lightly sweet, yet savory, flavor. I believe the light sweetness comes from the shrimp, celery, and the tomato soup.

The recipe calls for small shrimp, but you can cut up larger shrimp instead.

: Alan’s Shrimp Mousse Mold

  1. 8 oz. cream cheese
  2. 1 1/2 c. mayonnaise
  3. 2 envelopes unflavored gelatin
  4. 1 c. finely chopped celery
  5. 12 oz. small shrimp
  6. 1 can tomato soup, condensed
  7. 2 Tbsp. minced scallions or grated onion
  8. 3 chicken bouillon cubes or equivalent granules or paste
  9. 1/2 – 1 tsp. Old Bay seasoning (to your taste)

  1. Beat cream cheese and mayonnaise until smooth.
  2. Heat soup and gelatin in a large pot until warm.
  3. Mix onions, Old Bay, and bouillon into soup mix.
  4. Mash shrimp into cream cheese mixture.
  5. Add cheese mixture to the soup mixture.
  6. Fold in the celery.
  7. Pour into a mold.
  8. Chill.
  9. Best if served the next day.
  10. Makes 1 1/2 quarts.

Great when served with cracker or french bread baguette rounds.


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