Shrimp Mousse
I was rummaging in a desk drawer and found this recipe for shrimp mousse. My sister, Gail, gave it to me many years ago, I have made it many times. The card was written in ink and it is faded from being handled with wet hands (mine). After making it so many times, I no longer needed the recipe card and stuck it in the drawer. It is a great recipe and with the holidays coming up, wanted to share.
I have used frozen shelled shrimp too. Another thing, I have made it entirely in the food processor and it gets too smooth. What I like to do is to put the finished mixture in the food processor and pulse 3 or 4 times before I pour it in the mold, this makes it just right, a little smooth but still has some crunchiness in raw veggies. If you don't feel like messing with a food processor, make sure the veggies are chopped small.
Shrimp Mousse (from Gail)
1 lb raw shrimp in shell
1 lemon
1 can cream of mushroom soup
1 8-oz. Package cream cheese
2 packets Knox plain gelatin
½ cup of each – chopped fine - celery, green bell pepper, green onions
1 tbs chopped parsley
1 small jar chopped pimentos- drained
1 cup mayonnaise
Cook shrimp, peel and de-vein. Squeeze juice from lemon over the peeled shrimp, then flake with fork. Set aside.
In sauce pan mix cream of mushroom soup, cream cheese and gelatin Cook on low, stirring until cream cheese is melted and gelatin is dissolved.
Add chopped ingredients and pimentos. Remove from heat and add mayonnaise and shrimp, mixing well. Pour mixture into mold that is sprayed lightly with Pam and place in refrigerator until firm.
To unmold, wipe outside of mold with hot cloth to loosen, then turn onto platter and mousse will release from mold. Serve with whole wheat crackers.