Molded Shrimp Salad

Molded Shrimp Salad is a retro dip. It is creamy with tender chunks of shrimp. Served with crackers, it is a fantastic appetizer that disappears quickly. You need to give this a try!

Happy New Year!! I hope you had a great start to 2018! Did you do anything fun and exciting on New Year’s Eve?

My husband and I quietly celebrated the occasion by watching a couple of movies. And since the temperature hovered around zero degrees Fahrenheit, I was all too happy to usher in the new year in the warmth of my own home. 

For the first recipe in 2018, I’m bringing retro back as a savory molded salad. Also known as jellied, Jell-O, or congealed salad, this type of dish peaked in popularity in the 1950s and through the 1960s. They made regular appearances in American homes and at social gatherings and potlucks. Composed of a flavored gelatin base with added fruits, vegetables, or an array of other ingredients, it had tremendous versatility. Another part of its appeal is the ease of preparation and affordability, as canned items and leftovers were commonly used.

A coworker shared this recipe with me many, many moons ago. I loved it from the very first bite. The smoothness of cream cheese and mayonnaise, the slight tang of condensed tomato soup and cream cheese, the crunch of celery, and the zest of red onion work in conjunction with the tender shrimp to hook you right in.

Although the original recipe was delicious, I made a couple of changes to suit my taste.  The recipe called for chopped green pepper (they don’t like me), which I replaced with scallion. If you prefer green peppers, by all means, add them back! It also specified two (4.5 oz) cans of shrimp, drained. Canned shrimp is not the most economical choice, costing $11.96 per pound. For a more budget-friendly option, I buy cooked frozen 71/90 count shrimp or defrosted ones from the seafood counter (you need only 8 oz. for this recipe). Ranging from $6.99 to $7.99 per pound, these options are much more economical than their canned counterparts. Of course, prices may vary by season and region, so do some comparative shopping where you are and make your own decision.

What do you say? Want to help me bring retro back? Say yes, and start with this shrimp salad! It will be a great addition to any entertaining menu.

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Molded Shrimp Salad

Author: In Good Flavor Cooking Method:Mixing, Chilling Cuisine:American Courses:Appetizer Recipe Keys: P Pescatarian

Difficulty:BeginnerPrep time: 20 minutesCook time: 7 minutesRest time:8 hours Total time:8 hours 27 minutesServings:6 Servings

Description

Molded Shrimp Salad is a retro dip. It is creamy with tender chunks of shrimp. Served with crackers, it is a fantastic appetizer that disappears quickly. You need to give this a try!

Ingredients

• 1 envelope unflavored gelatin
• 1/2 cup cold water
• 1 (10 3/4 oz.) can condensed tomato soup
• 8 oz. cream cheese, room temperature
• 1 cup mayonnaise
• 8 oz. cooked shrimp, coarsely chopped
• 1/2 cup chopped celery
• 1/3 cup chopped red onion
• 1/3 cup chopped scallion
• 1/4 cup drained sweet relish

Suggested supplies (affiliate links):

• 6-cup capacity bundt pan
• Sturdy wire whisk

Instructions

1. In a small bowl, combine gelatin and water. Let stand for 5 minutes. In a saucepan on medium heat, bring tomato soup to a boil.. Stir in the gelatin mixture to dissolve. Remove from heat.
2. Beat cream cheese smooth. Gradually beat in soup mixture until smooth. Stir in mayonnaise. Chill until partially set (the consistency of unbeaten egg whites), about 40 minutes.
3. Fold in shrimp, celery, red onion, scallion, and relish. Coat a 6-cup capacity bundt pan with cooking spray. Pour in the shrimp salad mixture. Chill for 6 to 8 hours.
4. Place the bundt pan in warm water for 15-20 seconds to unmold. Remove from water. Place a plate over the pan. Holding the plate in place, invert the bundt pan, giving it a gentle shake to help the shrimp mold release onto the plate. 
5. Serve with crackers.
6. Makes 6 to 8 servings.

Keywords:retro dip, shrimp, refrigerated dips

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