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Shrimp Dip IV

SUBMITTED BY: JENNI LEA

"This is an old recipe that my mother found in a drawer. It doesn't sound very good, but it is delicious."
PREP TIME  20 Min
COOK TIME  5 Min
READY IN  25 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 (10.75 ounce) can condensed tomato soup
  • 1 cup mayonnaise
  • 1 (8 ounce) package cream cheese, softened
  • 1 envelope (1 tablespoon) unflavored gelatin
  • 2 (4 ounce) cans small shrimp, drained
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon prepared horseradish
  • salt and pepper to taste

DIRECTIONS

  1. In a medium saucepan, heat tomato soup (undiluted) to boiling. Meanwhile, in a small bowl, soften the gelatin in 1/4 cup of water.
  2. In a mixing bowl, combine mayonnaise, softened cream cheese and softened gelatin. Mix thoroughly. Fold in shrimp, celery, onion, green pepper. Mix thoroughly. Blend in horseradish, Worcestershire sauce, salt and pepper.
  3. Pour mixture into a 5 or 6 cup refrigerator mold, or into two smaller molds. Refrigerate for at least 2 hours.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2006 by Autumn Leaves
Actually I've had this recipe before and it's delicious. My aunt use to make this every year for christmas but I think she only used 1/2 can of the soup and green onion rather than regular. Great with vegetable crackers!

3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 1, 2006 by lunch gal 59
Our family has enjoyed this shrimp dish for 36 years. I use 3 to 4 cans of shrimp, and always rinse the canned shrimp very well. We put this in a fish mold and always serve with triscuit crackers.

3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2003 by RADARLOVE
Jennifer, Great recipe!I unmold it from a Gelatin mold for a beautiful presentation and serve with Ritz and Townhouse crackers. Found this recipe about 10 years ago and ANY party I take it to, I have to sit and write the recipe out for everyone!Thanks for posting it! Now I can send them HERE to get it! Thanks, Robin

3 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 244

  • Total Fat: 21.9g
  • Cholesterol: 64mg
  • Sodium: 353mg
  • Total Carbs: 6g
  •     Dietary Fiber: 0.4g
  • Protein: 7g

VIEW DETAILED NUTRITION

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