Tried and True Recipe from Tasting By The Book
December 28, 2015
Continuing to savor the delights of our newest fundraiser, Tasting By The Book at Abington Community Library.
Shrimp Mousse / Recipe provided by Dalida O’Malley
- 1 1/2 Tablespoon Unflavored Gelatin
- 1/2 Cup Cold Water
- 1 Can Tomato Soup, Undiluted
- 1 Cup Mayonnaise
- 2 (3 oz.) Packages Cream Cheese, Softened
- 1 Small Onion, Chopped
- 10 oz. to 14 oz. Cooked Shrimp or Crab Meat
- 1/2 Teaspoon Salt
- 3/4 Finely Chopped Celery
1. Soften gelatin in cold water. Heat soup to boiling point; stir in gelatin until dissolved. Set aside to cool.
2. Blend mayonnaise, cream cheese, onion, shrimp or crab meat, and salt until smooth.
3. Add soup and celery; mix well.
4. Pour into desired mold; and refrigerate over night.
The 2nd Annual Tasting By The Book is already scheduled for next October. Watch for Community Cook applications early spring 2016.
