Shrimp Mousse Salad
📜 Collection: John B. Collection | ✍️ Attribution: Peggy Meyer | 📂 Category: Salads A classic mid-century molded salad featuring a savory blend of shrimp, tomato soup, and cream cheese. This elegant, chilled dish is perfect for luncheons or as a unique appetizer.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 10 mins | 4 hours | 8 servings |
🔪 Key Equipment
- Saucepan
- Whisk
- Mixing bowl
- Mold
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1-2 cans | Shrimp | drained |
| 1 can | Tomato Soup | condensed |
| 2 pkgs | Cream Cheese | softened |
| 1 1/2 cups | Celery | chopped fine |
| 1 1/2 cups | Onion | chopped fine |
| 1 1/2 cups | Green Pepper | chopped fine |
| 3 tbsp | Gelatine | unflavored |
| 1 1/2 cups | Cold Water | divided |
| 1 cup | Mayonnaise | plus extra for topping |
Instructions
Preparation
- In a saucepan, boil the 1 can tomato soup and whisk in the 2 pkgs cream cheese until the mixture is smooth and creamy.
- Dissolve the 3 tbsp gelatine in 1 1/2 cups cold water and stir into the soup mixture; remove from heat and let cool.
- Fold in the 1 cup mayonnaise, 1-2 cans shrimp, 1 1/2 cups celery, 1 1/2 cups onion, and 1 1/2 cups green pepper.
- Pour the mixture into a mold and refrigerate until set and firm to the touch.
- Top with a dressing made of equal parts whipped cream and mayonnaise before serving.
💡 Make-Ahead & Storage: This dish must be made at least 4 hours in advance to allow the gelatine to set properly in the refrigerator.
Original Recipe Scan
