Shrimp Mousse

shrimp salad recipe

(Serves 24 to 30)

A friend in the Junior League gave me this recipe several years ago. It makes a lot, so it is perfect for a large crowd.

1 envelope Knox gelatin
1/2 cup cold water
1 can shrimp soup
8 oz. cream cheese, softened
1 cup mayonnaise
1 1/2 tablespoons chopped green onion
3/4 cup finely chopped celery
3 cans (4 1/2 oz. each) small, deveined shrimp (not tiny), drained and rinsed

Mix gelatin in cold water to soften (let sit at least one minute).

While gelatin is softening, heat soup to boiling. Reduce heat, add softened gelatin and stir constantly for around 5 minutes until gelatin is dissolved. Add softened cream cheese and blend well. Remove from heat, cool slightly and add mayonnaise, green onion, celery and shrimp. Mix well and season with salt and pepper to taste (won’t need much salt, if any). Spoon into large oiled mold (I like to use a shell shaped mold). Refrigerate for several hours until set. Unmold and serve with crackers.

Make ahead: Mousse can be made up to two days ahead, covered and refrigerated.

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