This is an old recipe of my Mom’s. She made it all the time for get-togethers or when we were expecting company. It’s very addictive and you’ll find yourself heading back to the appetizer table again and again for just a little bit more.
It always reminds me of my mother-in-law whom I miss terribly. She absolutely loved this mousse! When the party was over, you just knew any leftover shrimp mousse was hers. She would spread it on toast and eat shrimp mousse sandwiches for breakfast, lunch or a snack the next day. I have to say, I picked up that habit from her and on the rare occasion that we actually have leftover shrimp mousse, I find myself having a shrimp mousse sandwich for lunch the day after.
SHRIMP MOUSSE
- 1 packet Knox unflavored gelatin
- 2 tbsp. cold water
- 1 box (8 ozs.) cream cheese
- 1 can Campbell’s cream of celery soup
- 1 cup mayonnaise
- 1 lb. cooked small shrimp, finely chopped
- 1 large stalk green onion, green and white part, finely minced
- 1 stalk celery, finely minced (optional)
- In a small bowl, dissolve the Knox gelatin in 2 tbsp. cold water and set aside.
- In a small saucepan, heat the cream cheese and celery soup over medium-low heat, stirring until smooth.
- Remove saucepan from heat, add in the gelatin, and stir until well-blended.
- Stir in the rest of the ingredients.
- Pour into an oiled mold and refrigerate for 3-4 hours or until firm.
- Unmold and serve with crackers.
NOTE: You can easily turn this into “Crab Mousse” by substituting 1 pound crabmeat for the shrimp. I’ve also made it into “Seafood Mousse” by making it with ½ lb. shrimp and ½ lb. crab.
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