Molded Shrimp Spread Appetizer

"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."
 
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Ready In:
3hrs 30mins
Ingredients:
11
Serves:
24
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ingredients

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directions

  • Spray a 1-quart or several smaller molds with non-stick cooking spray.
  • Bring 3 cups water to boil.
  • Add peeled shrimp and simmer just until shrimp turn pink.
  • Drain, reserving 1/2 cup water.
  • Cool shrimp and finely dice.
  • Set aside.
  • Finely dice celery; grate onion and bell pepper.
  • In glass bowl, add 1/4 cup reserved shrimp cooking liquid, gelatin and cream cheese.
  • Microwave on medium-high about 1 minute.
  • Stir.
  • Repeat microwave process again for 1 more minute.
  • Stir.
  • 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.
  • Add remaining 1/4 cup of reserved shrimp cooking liquid and stir to make creamy mixture.
  • Cool.
  • Add shrimp and remaining ingredients to cheese mixture.
  • Stir to mix well.
  • Pour into prepared molds and refrigerate several hours until set- at least 2 hours for 1-quart mold.
  • It can be refrigerated for up to 2-3 days before serving.
  • To serve, loosen edges of mold with a knife.
  • Unmold onto a plate lined with lettuce leaves.
  • Surround with assorted crackers and a knife for spreading.
  • Or serve crackers in separate basket.

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RECIPE SUBMITTED BY

I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,
 
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