Shrimp Mold Recipe, A New Orleans Style Molded Dip

This easy shrimp mold recipe is a classic party dish that was my Mama's specialty. It made regular appearances at showers and receptions in our Cajun community. I think it's an original New Orleans-style dish that makes for a fancy addition for special occasions. In other words, we dressed up a shrimp dip.

When I asked Mama for the recipe, she said any shrimp mold recipe from her cookbooks would do. Hmmm, not so! Was I surprised later to find an old, yellowed photocopy of this recipe with her handwritten ingredient adjustments? 

Her recipe calls for canned shrimp, but I chose to cook some freshly frozen shrimp since fresh is always best. You can use canned shrimp, but this Easy Sautéed Shrimp, Simple Stove-Top Recipe makes it a breeze to prepare.

Simply store sauteed shrimp in the freezer in a zip-top bag for later. Also, the leftovers from a shrimp boil or take-home from a restaurant work well here, too.

Here's my Cajun Shrimp Deviled Eggs Recipe, another easy dish that uses precooked shrimp.

While you're at it, go ahead and sautee enough for this Shrimp Salad, too. It never disappoints when needing a light and quick meal.

Ingredients for the Shrimp Mold Dip

Don't let its many ingredients turn you away from making this recipe. It's so easy, but every member is needful to spice up the shrimp and surround them with creamy, spreadable goodness!

• Cooked shrimp - cooked, seasoned, and chopped to spread its flavor throughout the congealed spread.
• Unflavored gelatin - one small envelope is all it takes to hold the shrimp mold together after it is cooled in the refrigerator.
• Cold water - to dissolve the gelatin before adding it to the dip ingredients.
• Condensed tomato soup - full-bodied tomato taste adds a bit of sweetness and just the right amount of pink shrimp color.
• Cream cheese - softened and creamed together with the soup to make the perfect base for the molded dip.
• Green onion - sliced fresh onion tails for mild onion flavor.
• Celery - is another fresh vegetable, finely chopped for a bit of crunch.
• Mayonnaise - adds flavor and creaminess to every good dip; why not this one?
• Cajun seasoning - essential for classic Cajun flavor in any Louisiana dish.
• Lemon juice - adds fresh citrus, it always accents the flavor of shrimp.
• Prepared horseradish - gotta have it in this Louisiana dish for pungent, bold spice.
• Worcestershire sauce - this flavorful condiment adds its special blend of molasses, anchovies, onion, garlic, spices, and tamarind, an Indian date.
• Hot sauce - another Louisiana essential- is a vinegary pepper sauce that adds heat and another depth of flavor to the congealed spread.

Substitutions

• Canned shrimp can be used after rinsing, draining, and chopping.

See the recipe card below for specific ingredient amounts and their nutrition facts.

Instructions for Easy Shrimp Gelatin Mold

Step 1. Start by warming the soup in a small saucepan over low heat on the stove, or in a small microwave-safe bowl at 30-second intervals for 1 and ½ minutes in the microwave. Set aside to cool.

2. Dissolve gelatin in ¼ cup cold water and set aside.

3. Chop the cooked shrimp and place them in a medium bowl.

4. Cream the cream cheese with a hand mixer in a large bowl.

5. Add the warmed tomato soup to the cream cheese and mix with a hand mixer until well combined. The soup will melt the cream cheese.

6. Add the remaining ingredients to the soup and cream cheese mixture.

7. Stir together with a large spoon until well combined.

8. Pour the dip into the greased mold of your choice; a bundt pan works fine.
9. Cover tightly with plastic wrap and refrigerate overnight or until the dip is cold and set. The flavors will meld together beautifully.

10. Place the bottom of the cold mold in a pan of hot water for a few minutes to help the dip release easily onto a platter. 
11. Put a large platter over the mold, invert it, and carefully remove the mold from the congealed dip.

Serve immediately or refrigerate, covered with plastic wrap, until ready to serve.

Garnish with fresh parsley, and place your favorite crackers around the mold for dipping and eating.

Variations

• Omit the gelatin from the recipe and make it into a dip without molding. Serve in a bowl with chips and/or crackers.
• If you have more dip than what fits into the mold, keep it in a separate container to serve as a dip or spread.

Storage

Always keep this shrimp mold dip as cold as possible; don't let it sit out for too long.

The dip can be stored in the mold in the refrigerator for a day before unmolding. Store the unmolded dip in an airtight container for up to 2 days; otherwise, it will dry on the edges.

The leftover dip keeps well refrigerated for up to 3 days.

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