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Shrimp Mousse

Yield 18 to 24 appetizer servings


  • 1 (10 3/4-ounce) can condensed tomato soup
  • 1 (8-ounce) package cream cheese
  • 2 envelopes unflavored gelatin
  • 1 1/2 pounds medium shrimp, cooked, peeled, deveined, and chopped
  • 1 cup mayonnaise
  • 3/4 cup finely chopped celery
  • 1/2 cup finely chopped green onion
  • 1/2 cup finely chopped green pepper
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • Pimiento-stuffed olive slices (optional)
  • Cucumber slices (optional)
  • Fresh parsley sprigs (optional)
  • Assorted crackers

How to Make It

  1. Combine soup and cream cheese in top of a double boiler; cook over hot water until cream cheese melts and is well blended. Remove from heat; cool slightly. Stir in gelatin; mix well. Add shrimp, mayonnaise, celery, green onion, green pepper, Worcestershire sauce, and lemon juice; mix well.

  2. Pour mixture into a lightly oiled 5 1/2-cup fish mold. Cover and chill overnight.

  3. Unmold mousse onto a chilled serving plate. Decorate fish with pimiento-stuffed olive slices for eyes and mouth, and cucumber slices for gills and tail, if desired. Garnish tray with parsley, if desired. Serve immediately with crackers.

Oxmoor House Homestyle Recipes