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.