While not a traditional Scandinavian dish, the shrimp mold joined our family’s holiday smorgasbord during the 1950’s. We believe the original recipe was clipped from a local newspaper by our grandmother—affectionately dubbed “Gaga”—and modifications were made over the years. To our delight, we find that many friends also have fond memories of shrimp molds being a cocktail party staple. Indeed, we’re seeing a revival of old school cocktail trends in our popular culture and we think it’s a sign that party menus are about to get vintage as well.
We recently purchased Confessions of a Serial Entertainer by Steven Stolen (Do not pass go, buy it now! It is as useful as it is LOL hilarious). Mr. Stolen includes a shrimp mold as an entertaining staple. We can not confirm who owns this recipe, but what we can verify is that it’s delicious!
This is a make-ahead appetizer—prepare it a day before your fête so you may relax and be stress-free when your guests arrive!
1 can tomato soup
8 oz package cream cheese (room temperature)
1 envelope unflavored gelatin
1/2 cup water
1/2 cup minced green onion
1/2 cup chopped green pepper
1 cup finely chopped celery
1 cup real mayonnaise (read no Miracle Whip)
1 large or 2 small cans of small shrimp deveined
Dash of salt and white pepper to taste
Season with chili sauce and/or horseradish to taste
- Pour gelatin over water and let stand until softened.
- Bring soup to boil and stir in gelatin until dissolved.
- Let cool slightly and whisk in cream cheese.
- Let cool.
- Whisk in mayonnaise.
- Add rest of ingredients and season to taste.
- Pour into mold sprayed with a canola spray and place into refrigerator for at least 4 hours (we prefer overnight).
- Place on serving platter and use red peppers, olives, and green onions to decorate the mold. If your mold does not come out easily, simply wet a dish towel and microwave it to heat the towel. Then place on top of the mold. Be sure not to leave it on too long, or it will “melt” your mold.
- Serve with simple crackers.