Tomato Soup Shrimp Mould
Delight your taste buds and impress your guests with this retro-inspired Tomato Soup Shrimp Mould, a creamy, flavorful dish that combines the nostalgic charm of vintage recipes with a modern twist. This savory gelatin-based appetizer features a luscious blend of tangy tomato soup, velvety cream cheese, and zesty mayonnaise, perfectly balanced with pops of sweetness from tender shrimp and crunch from finely chopped celery. Infused with hints of lemon juice, onion, and black pepper, each bite bursts with vibrant flavors and a deliciously smooth texture. Ideal for parties or holiday gatherings, this easy-to-make recipe is beautifully served in a decorative mould and pairs wonderfully with crackers, toast points, or crisp salad greens. Ready in just 20 minutes of prep and chilled to perfection, it’s an eye-catching centerpiece for any spread!
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Recipe Information
Ingredients
- 10.5 oz Canned tomato soup
- 1 packet Unflavored gelatin
- 0.5 cup Boiling water
- 8 oz Cream cheese
- 0.5 cup Mayonnaise
- 1 cup Cooked, peeled shrimp (chopped)
- 0.5 cup Celery (finely chopped)
- 2 tablespoons Onion (grated)
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a small bowl, dissolve the unflavored gelatin in 0.5 cup of boiling water. Stir well until fully dissolved, then set aside to cool slightly.
In a medium saucepan over low heat, warm the canned tomato soup, stirring occasionally until smooth. Remove from heat.
Using a mixer or whisk, beat the cream cheese until soft and smooth. Gradually mix in the warm tomato soup until fully incorporated, creating a creamy base.
Stir the cooled gelatin mixture into the soup and cream cheese mixture, ensuring everything is well combined.
Add the mayonnaise, lemon juice, grated onion, salt, and black pepper to the mixture. Stir thoroughly to blend the flavors.
Fold in the chopped shrimp and finely chopped celery, distributing evenly throughout the mixture.
Lightly grease a decorative gelatin mould or standard loaf pan with a neutral-flavored oil to prevent sticking. Pour the shrimp and soup mixture into the mould, smoothing the top with a spatula.
Cover the mould tightly with plastic wrap and refrigerate for at least 4-6 hours, or until the mixture is fully set and firm.
When ready to serve, run a thin knife around the edge of the mould to loosen it. Place a serving plate over the top of the mould and invert to release the moulded shrimp salad.
Garnish with fresh parsley or a few whole shrimp if desired. Serve immediately with crackers, toast points, or fresh greens.
Nutrition Facts
Calories |
2033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.8 g | 215% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 2890 mg | 126% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 23.0 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 372 mg | 29% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1492 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
