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Molded Shrimp Salad Recipe |
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In a mixing bowl soften 1 envelope unflavored gelatin in 1/2 cup cold water. Let stand 5 minutes. In a saucepan bring one 10 3/4-ounce can condensed tomato soup to a boil; add gelatin mixture and stir to dissolve. Remove from heat; turn into a large mixer bowl. Add one 8-ounce package cream cheese. cubed and softened, to soup mixture. Beat with a rotary beater or electric miser till smooth. Stir in 1 cup mayonnaise or salad dressing. Chill till partially set(the consistency of unbeaten egg whites).
Fold in one 4 1/2-ounce can small shrimp, drained; 1/2 cup chopped celery; 1/4 cup chopped green pepper; 1/3 cup chopped onion; and 1/4 cup drained sweet pickle relish. Pour into an 8x8x2-inch dish or pan, or nine 1/2-cup molds. Cover and chill till firm. To serve, cut into squares or unmold onto lettuce lined salad plates. Makes 9 servings.
Per 1/4 serving: 15 g carbohydrates, 355 calories, 33 g fat, 4 g Protein, 488 mg sodium
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