Shrimp spread mold


by: momma

One of our favorite old-time appetizer favorites is a shrimp spread which we usually use a jello mold to shape, hence the name. It’s chock-full of nummy stuff, including, of course, shrimp!! Since I’m not making Thanksgiving dinner this year, my daughter, son and I are bringing along all the appetizers, side dishes and desserts we can carry!! We’ll start with this one….. Total cost: $9.88 (including crackers) Cost per person: $0.83


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serves: 12

1 can tomato soup

1 8 oz cream cheese

2 cans small shrimp - do NOT drain

1/4 c - 1/2 minced celery

1/4 c - 1/2 minced green onions

1 envelope unflavored gelatin

1/4 c warm/hot water

1 c mayonnaise

Nutrition Facts
Shrimp spread mold

Servings Per Recipe: 12

Amount per Serving

Calories: 175

  • Total Fat: 14 g
  •     Saturated Fat: 5.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 41.9 mg
  • Sodium: 313.2 mg
  • Total Carbs: 9.5 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 4.1 g
  • Protein: 4 g

how is this calculated?

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1.  Chop the cream cheese into smallish cubes. Heat the soup and cream cheese over low heat, stirring until the cream cheese is completely melted, being careful that the soup doesn't stick/burn. When the cheese is all melted, remove from heat and let cool to room temperature.

2.  Add the shrimp, juice and all, and the celery and green onions. The shrimp liquid is absolutely necessary - it adds a TON of flavor. I've used frozen shrimp and it just doesn't taste anywhere near as good....

3.  Stir the gelatin into the warm water until dissolved and add to the tomato soup/veggie mixture.

4.  Stir thoroughly and add mayonnaise.

5.  Pour into a jello mold (if desired) or into a serving bowl.

6.  Chill at least 2 hours or overnight.

7.  If using a mold, unmold onto a large plate/platter, surrounding with crackers to dip into the shrimp spread or spread w/a knife, Alternatively, serve from a bowl with crackers.

8.  Enjoy!!

Cooks' note:
You'll need at least an hour to refrigerate when done.

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