Appetizers,
Salads and Breads:
Florence
Culpepper's Molded Shrimp Salad
from
River
Road Recipes II...
A
Second Helping
INGREDIENTS:
1
pound fresh or frozen shrimp, peeled
2
envelops (2 tablespoons) unflavored gelatin
1/2
cup cold water
1
(10-1/2 ounce) can tomato soup, undiluted
1
(8-ounce) package cream cheese, softened
1
cup mayonnaise
1/4
to 1/2 cup finely chopped celery
1/4
cup finely chopped green onion
1/4
cup finely chopped green pepper
1/4
cup finely chopped dill and sweet pickles
5
stuffed olives, chopped
1
teaspoon salt
Dash
red pepper (optional)
2
hearty dashes Worcestershire sauce
2
tablespoons Tabasco sauce
TO
PREPARE:
Cook
and chop shrimp. Dissolve gelatin in the cold water. Let stand
while heating undiluted soup. Heat soup to boiling point. Remove
from stove and add to gelatin. Cream the cheese with a fork.
Stir gelatin mixture well and add the creamed cheese. Blend thoroughly
with electric mixer. Allow mixture to cool. Add the shrimp,
mayonnaise, celery, onion, green pepper, pickles and olives. Mix
well. Add salt, red pepper, Worcestershire sauce and Tabasco sauce.
(Add little by little and taste as you go.) Pour mixture into a 5-cup
mold which has been greased with butter. Refrigerate until firm.
Unmold and serve with garnish of vegetables, such as asparagus and cold
boiled broccoli. May also serve with potato chips.
SERVES:
8 - 10
Copyright 1994 The Junior
League of Baton Rouge, Inc. All rights reserved.
Visit The
Junior League of Baton Rouge web site to purchase copies of River
Road Recipes II and other fine cookbooks, or call (225)
924-0298.
The Junior League of Baton
Rouge, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women and to improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. All proceeds from League
fundraising efforts, including from the sale of River
Road Recipes II, are returned to the community.
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