Molded Shrimp Spread Recipes

Steps:

• In a bowl, combine the cream cheese, sour cream, and mayonnaise until well-blended. Spread into a 9x13 inch baking dish. Scatter the shrimp generously over the top of the mixture.
• In another bowl, stir together the cocktail sauce, green pepper, green onions, garlic, and tomato.
• Working in layers, spread a portion of the cocktail sauce mixture over the shrimp. Sprinkle with a portion of mozzarella cheese. Repeat process until all ingredients are used up, finishing with a layer of mozzarella cheese on top. Serve with assorted crackers for dipping.

Steps:

• In a small bowl, combine the cream cheese, ketchup, mayonnaise, onion, mustard and garlic salt. Stir in the shrimp. Cover and refrigerate for at least 1 hour. Serve with baguette slices.

Steps:

• Heat soup in a small saucepan or in a microwave oven.
• In a medium bowl, stir gelatin into cold water. Mix hot tomato soup into the gelatin liquid.
• In a medium size mixing bowl, combine cream cheese and mayonnaise together. Mix soup mixture into the mayonnaise and cream cheese mixture. Mix well. Add shrimp, celery, and green onions.
• Spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight. Unmold onto a serving plate before serving.

Steps:

• Combine the first eight ingredients in a mixing bowl and blend well.
• IF MOLDING mix the gelatin as instructed above and add to the bowl after microwaving.
• Add 1/2 cup of the crab/shrimp liquid to the bowl and mix.
• Mix in the celery and onions.
• Add the crab/shrimp.
• Refrigerate until well chilled or molded if necessary.
• NOTE*** You can also make this recipe with imitation crab or shrimp but the flavor will not be as strong since you will not be able to add the canning liquid.

Steps:

• 1. Stir gelatin in the cold water and heat over low heat until melted.
• 2. Add soup and cream cheese to the pot with the gelatin, stirring until smooth.
• 3. Remove pan from heat and add all other ingredients.
• 4. Pour into decorative mold and refrigerate at least 8 hours or more. It's best made the day before serving. Unmold on lettuce leaves or a decorative plate and serve with crackers.

Steps:

• Mix together softened cream cheese, 2/3 of shrimp, sliced onions and 1/2 bottle of shrimp cocktail sauce.
• Mix well, adding more cocktail sauce if necessary to make mixture a spreading consistency.
• Put in a serving bowl, put a thin layer of cocktail sauce over spread to cover top, then arrange remaining shrimp over that to decorate the appetizer.
• Chill, then serve with crackers of your choice.

Steps:

• 1. Dissolve gelatin in the warm water. Set aside for a few minutes while you mix other ingredients.
• 2. Mix tomato soup and cream cheese with electric mixer. Add onion and celery and shrimp. Now mix in gelatin & water mixture that has now become thickened. Last, add in the mayonnaise. Refrig. over night. Serve with crackers. I use Ritz ! Enjoy !
• 3. If you are going to put this dip into a mold ( I used to use a mold in the shape of a fish ) then spray the inside of your mold with non-stick cooking spray and pour your dip into it and then refrig. overnight. I would dip the bottom of my mold into a sink filled with two inches of hot water and then unmold my dip. I'd place lettuce around the place before I unmolded the dip to decorate it up a little. With a couple of slices of lemon as added decoration.

Steps:

• Heat soup and stir in gelatin until dissolved.
• Add cream cheese and beat until smooth.
• Add remaining ingredients and mix well.
• Pour into oiled molds, I usually use small margarine tubs.
• Chill.
• Unmold and serve with crackers.
• Enjoy!

Steps:

• 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.

Steps:

• Heat soup and cream cheese together in saucepan over low heat, whisking until smooth.
• In small bowl, soften gelatine in cold water and add to cream cheese mixture.
• Stir until well blended.
• In separate bowl, mix together mayonnaise, scallions and celery.
• Stir into cream cheese mixture until well blended.
• Gently fold in shrimp until well mixed and turn into a lightly oiled 4 cup mold.
• Chill several hours or overnight.
• To unmold, place mold in warm water for a few seconds and invert onto a plate. Place crackers around.