Mardi Gras Shrimp Mold

Shrimp of the Week

The parades do not roll along downtown streets of Mobile until late February but to many, Mardi Gras officially starts in a couple of weeks. Thanksgiving Day has for many years been the kick off event for the carnival season here with the first official dance being the Camellia Ball by the Mobile Area Carnival Association. Debutantes adorned in pink bring with them a host of duties not to mention attending the many parties following and social events that leads up to Fat Tuesday or Mardi Gras Day as most call it. So, it is no surprise for many of us to start honing our skills in preparing for the upcoming round of parties. Today’s shrimp recipe is a fine example of good eats that are found on many tables during the coming months. Enjoy!

Mardi Gras Shrimp Mold

1 envelope Knox gelatin
1/4 cup cold water
1 can tomato soup, undiluted
1 large package cream cheese
1/2 cup mayonnaise
1/2 cup whipped cream
1/2 cup chopped olives
1 tablespoon onion juice
1 tablespoon butter
Salt to taste
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1 cup finely chopped green pepper
1/2 cup finely chopped celery
1 pound boiled chopped shrimp

Heat the soup in a double boiler over low simmering water. Add cheese, onion juice and butter. While this is heating, mix gelatin with the water. When the cheese mixture is heated and smooth, stir in the gelatin mixture and let cool. Stir in the mayonnaise and whipped cream evenly. Fold in the remaining ingredients and turn into a wet mold or one that has been greased with mayonnaise. Refrigerate for at least 2 hours. This can also be frozen.

10 thoughts on “Mardi Gras Shrimp Mold

  1. MaryMoh

    wow…that looks very pretty & delicious….but very rich too. You must be a great shrimp lover. I would really love this dish. Great for a party or dinner with friends.

    Reply
  2. pegasuslegend

    Love the idea of Mardi Gras, every year I read about all this great fun and never had the pleasure….your shrimp looks wonderful and I love the pretty color of it mmmmmm wish you can share with us now 🙂

    Reply
  3. My Little Space

    This is something that I've never try or seen before. The recipe sounds interesting though! Thanks for sharing. I wonder how was it taste like… a little chewy with shrimp & cheese flavour!!!

    Reply
  4. MM

    Thanks for linking this with See Ya In the Gumbo. It brought back lots of memories–shrimp mold was my mom's signature dish for parties. Of course, I wouldn't touch it back then b/c it had "mold" in it! I love it now.I never answered your question about parades. Here in Cajun country, Mardi Gras is very different–carried out on horseback, riders collecting ingredients for a community gumbo. (I have a few posts w/ pics of traditional Cajun costumes on my blog) Our festivities in rural Cajun country don't start until the Friday before Mardi Gras with a community street dance…and then lookout, caise it's nonstop unitl the big day. In larger cities, like Lafayette, there are parades throughout the month. And since my parents still live in NOLA, we go often throughout carnival season to catch parades.I can't believe things start there on TG day. And I thought NOLA had a looong carnival season!

    Reply

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