The 60's and 70's saw cooks, everywhere, attempting to congeal everything. My octogenarian friend, Joy, seems intent on seeing none of us forget what she fondly recalls as her "cooking heyday". She often meets me in the break room at work, spoon in hand, eager share a somewhat wobbly "little taste" of her tomato soup or beet salad. This recipe reminds me of something my mother might have served on penny-poker night while we kids played hide-and-seek in our very dank, very dark, very scary basement. And, if she did, I guarantee there wouldn't be any left for us to forage at the end of the night, while our parents walked their guests out to the car. This is one of those dishes that tastes far better than it looks!
What's In It:
1 1/2 lb. med. wild-caught (never farm-raised...watch a documentary)shrimp, boiled (Don't forget to add the crab boil!),cooled and roughly chopped
1 c. chopped green onion tops
1 c. diced green bell pepper
1 c. finely chopped celery
12 oz. cream cheese, brought to room temperature
2 pkg. Gelatin (reserve 1/4 c. shrimp water in which to dissolve gelatin)
1 c. tomato soup, warmed
1 c. mayonnaise
How To Make It:
Spray mold with cooking spray.
Mix all ingredients except for shrimp and gelatin.
Dissolve gelatin in 1/4 shrimp water and add to mixture.
Refrigerate 15 to 20 minutes.
Add shrimp, mix well, and pour into prepared mold.
Refrigerate overnight.
Serve with your favorite cracker.
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