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Molded Shrimp Spread Appetizer

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“Always a party favorite, and a pound of shrimp goes a long way. Fresh or pasteurized lump backfin crab can be substituted for the shrimp. It is a very low-fat appetizer, yet no one realizes it! Cooking time includes 3 hours refrigeration time. Do Not Freeze.”
3hrs 30mins

Ingredients Nutrition


  1. Spray a 1-quart or several smaller molds with non-stick cooking spray.
  2. Bring 3 cups water to boil.
  3. Add peeled shrimp and simmer just until shrimp turn pink.
  4. Drain, reserving 1/2 cup water.
  5. Cool shrimp and finely dice.
  6. Set aside.
  7. Finely dice celery; grate onion and bell pepper.
  8. In glass bowl, add 1/4 cup reserved shrimp cooking liquid, gelatin and cream cheese.
  9. Microwave on medium-high about 1 minute.
  10. Stir.
  11. Repeat microwave process again for 1 more minute.
  12. Stir.
  13. Watch carefully and stop microwave process when cream cheese is almost, but not quite, melted as you do not want to cook it- just melt it.
  14. Add remaining 1/4 cup of reserved shrimp cooking liquid and stir to make creamy mixture.
  15. Cool.
  16. Add shrimp and remaining ingredients to cheese mixture.
  17. Stir to mix well.
  18. Pour into prepared molds and refrigerate several hours until set- at least 2 hours for 1-quart mold.
  19. It can be refrigerated for up to 2-3 days before serving.
  20. To serve, loosen edges of mold with a knife.
  21. Unmold onto a plate lined with lettuce leaves.
  22. Surround with assorted crackers and a knife for spreading.
  23. Or serve crackers in separate basket.

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