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Molded Shrimp Salad Recipe
|Canned shrimp||12 Ounce (1 Large Can Or 2 Small Cans)|
|Philadelphia cream cheese||9 Ounce (3 Packages, 3 Ounce Each)|
|Finely chopped celery||3⁄4 Cup (12 tbs)|
|Tomato soup||1 Can (10 oz) (Campbell)|
|Gelatin||1 1⁄2 Tablespoon|
|Mayonnaise||1 Cup (16 tbs)|
|Finely chopped green onions||3⁄4 Cup (12 tbs)|
Calories 496 Calories from Fat 395
% Daily Value*
Total Fat 44 g68%
Saturated Fat 11 g54.8%
Trans Fat 0 g
Cholesterol 73.9 mg
Sodium 515.3 mg21.5%
Total Carbohydrates 6 g2%
Dietary Fiber 0.74 g3%
Sugars 3.7 g
Protein 18 g36.4%
Vitamin A 22.2% Vitamin C 9.1%
Calcium 6.9% Iron 2.7%
*Based on a 2000 Calorie diet
Heat soup to boil and dissolve cheese in it, then gelatin.
Cool and add mayonnaise, seasonings, celery and onions.
Refrigerate and when thickened (not jelled) pour into mold, add layer chopped shrimp and alternate until mold is filled.
Refrigerate; unmold and serve with crackers.
Canned shrimp is better than fresh.
Serves 6 - 8.