Shrimp Mold

Recipe View 5 mins In a small saucepan, gently heat the condensed tomato soup over low heat, or microwave in a microwave-safe bowl until warmed through. (5 minutes)

Recipe View 5 mins In a medium bowl, sprinkle the unflavored gelatin over the cold water. Allow it to sit for 5 minutes to bloom and soften.

Recipe View 2 mins Pour the warm tomato soup into the gelatin mixture, stirring until the gelatin is completely dissolved and the mixture is smooth. (2 minutes)

Recipe View 3 mins In a separate medium mixing bowl, beat the softened cream cheese and mayonnaise together until light and fluffy. (3 minutes)

Recipe View 0 mins Gradually incorporate the tomato soup and gelatin mixture into the cream cheese mixture, mixing until well combined and the batter is homogeneous.

Recipe View 3 mins Gently fold in the cooked shrimp, minced celery, and green onions until evenly distributed throughout the mixture. (3 minutes)

Recipe View 0 mins Spoon the mixture into a 1-quart mold or serving dish. Cover with plastic wrap, pressing it directly onto the surface of the mold to prevent a skin from forming.

Recipe View 4 hrs Refrigerate for at least 4 hours, or preferably overnight, to allow the mold to set completely. (240 minutes)

Recipe View 0 mins To unmold, briefly dip the bottom of the mold in warm water. Invert onto a serving plate and gently shake to release the mold. Serve chilled with crackers or toasted French bread.