LAYERED SHRIMP DIP
This recipe and a crab dip, went around in the 1970's. I have made it every Christmas since. The original recipe called for canned shrimp but i hate the stuff, so I use cooked baby shrimp instead. The tomato soup in it sounds wierd, but believe me, u can't taste it, and mixed with the cream cheese and mayo, it has the perfect...
Provided by Dee Stillwell
Categories Seafood Appetizers
Time 30m
Number Of Ingredients 10
Steps:
- 1. Mix together water & gelatin and set aside to soften. Next I chop my veggies in a food processor, it gets them the right size faster than old hands..lol.. In medium sized saucepan heat soup and whisk in gelatin. Cool a bit and then whisk in creamed cheese and mayonaise. Stir in celery, green onions, and spices. Coursly chop shrimp up a bit but do NOT add it to tomato mixture. Spray a 5 cup mold with cooking spray. spread 1/4 of the shrimp in the bottom of mold, Then 1/4 of the tomato mixture over it. Repeat to make 4 layers of shrimp and tomato mixture, starting and ending with shrimp. Cover and refrigerate overnight or for at least 3-4 hours. Unmold on serving plate and put crackers all around it. We like the with veggie crackers and sourdough bread pieces. I hope u enjoy this dip. It's delicious.
- 2. You can make a crab version of this dip by using cream of celery or mushroom soup, and some old bay seasioning and use crab instead of shrimp. I am still partial to the shrimp though.
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