Louisiana Shrimp Mold

This nostalgic Louisiana Shrimp Mold seasoned with warm spices and rich flavors, it delivers a mild kick without being too spicy. Perfectly paired with Ritz crackers, it’s a flavorful appetizer for any occasion.

This Louisiana Shrimp Mold is a creamy, flavorful dish packed with the vibrant spices of Louisiana. It’s a nostalgic favorite, especially for those who grew up in Louisiana during the 1970s and ’80s when it was a staple at special events like weddings, baby showers, and birthdays. As a kid, this dish was the epitome of fancy, often crafted in an old-fashioned fish-shaped mold and presented on a nice platter on a bed of lettuce and parsley. The final touch was a sliced green olive placed for the eye, adding to the dish’s whimsical elegance. Its rich, creamy texture and bold flavors made it a memorable centerpiece at any celebration. If you like this recipe check out my Creamy Crawfish Potatoes .

What you will need to make a Louisiana Shrimp Mold :

• 1 pound cooked shrimp – I boiled mine in a few tablespoons of liquid seafood boil
• 2 stalks celery
• 2 green onions
• 1 small onion
• 1/2 large red bell pepper
• 1 can tomato soup
• 8oz block of cream cheese
• Hot sauce -I used Crystals
• Worcestershire Sauce
• Lemon juice
• Cajun or Creole seasoning
• Plain gelatin with water
• Mayo
• Kitchen knife -Tap HERE for my favorite
• Food processor
• Jello Mold or bundt pan

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Let’s Make Louisiana Shrimp Mold !

I start off by boiling my shrimp with a few tablespoons of liquid seafood boil but this is optional. You can cook your shrimp how ever you like .

In food processor mince the onion , bell pepper , celery and green onion. Once it is chopped well add the shrimp and mince well . Set this mixture aside .

In a saucepan over medium heat melt together the tomato soup , cream cheese , lemon juice , Worcestershire sauce , hot sauce and Cajun seasoning . +

Whisk together 2 packets of plain gelatin and water .

Whisk the gelatin into the saucepan and then incorporate the mayo .

Fold in the shrimp and veggie mixture . At this point you can taste it and see if you want more spice .

Pour into a lightly oiled Jell-o mold or bundt pan and allow to cool . Once cooled cover and chill for at least 8 hours or overnight . This can alternatively be poured into a bowl and served like a dip . This is holds it shape but is soft and creamy .

Once chilled invert onto a platter and garnish how you like.

Serve with crackers of your choice , I like this with Ritz.

If you like this recipe check out these Louisiana Favs :

• Creamy Crawfish Potatoes
• Boudin Dip
• Corn Maque Choux
• Louisiana Carrot Souffle

Louisiana Shrimp Mold

This nostalgic Louisiana Shrimp Mold seasoned with warm spices and rich flavors, it delivers a mild kick without being too spicy. Perfectly paired with Ritz crackers, it's a flavorful appetizer for any occasion.

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Prep Time 45 minutes mins

Chill Time 8 hours hrs

Course Appetizer

Cuisine American/Southern

Servings 20 Serves a crowd

Calories

Ingredients

  

1x2x3x

• 1 LB Shrimp
• 2 Tablespoons Liquid shrimp and crab boil Optional -See notes
• 1 small onion
• 1/2 large Red Bell Pepper
• 2 stalks celery
• 2 Green onions just the green tops
• 8 oz cream cheese
• 1 can Tomato soup
• 1 Tablespoon Lemon Juice
• 2 Tablespoons Worstershire sauce
• 1 Tablespoon Hot Sauce I use Crystals
• 1/2-1 Teaspoon Cajun or creole seasoning
• 2 packs plain gelatin I used knox
• 1/2 cup water
• 1 cup Mayo
• Crackers to serve with I serve it with ritz

Instructions

 

• Cook your shrimp however you like . I boiled mine with liquid seafood boil . Allow to cool and peel them.
  
• In a food processor mince the onion, bell pepper , green onion and celery . Once it is finely chopped add the shrimp and mince until everything is finely chopped . Set this aside
  
• In a saucepan add the soup , cream cheese , Worcestershire sauce , hot sauce and lemon . Heat over medium heat
  
• Stir to break up the cream cheese and incorporate everything. Add creole or Cajun seasoning of choice .
  
• Once everything is melted combine the gelatin packets with water
  
• Whisk the dissolved gelatin into the mixture in the sauce pan
  
• Whisk in the mayo
  
• Fold in the shrimp and veggie mixture . At this point you can taste it and see if you want more spice . If you want more spice you can add a few dashes of hot sauce , more Cajun seasoning or just red or black pepper .
  
• Pour into a lightly oiled Jell-O mold or bundt pan . Allow it to cool and cover . Chill for at least 8 hours or overnight
  
• Once chilled invert onto a serving platter and serve with crackers
  

Notes

I boiled my shrimp with liquid seafood boil but this is optional . You can cook your shrimp however you like . 

If you don’t have a Jell-o mold a bundt pan can be used . This alternatively can be poured into a bowl to chill and then served as a dip. It holds it shape but is soft and creamy .  

Keyword Louisnana Shrimp Mold, Shrimp dip, Shrimp mold, vintage recipes

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