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Louisiana Shrimp Mold on a white platter with parsley in the center with red bell peppers and a lemon on top.

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
Chill Time 8 hours
Course Appetizer
Cuisine American/Southern
Servings 20 Serves a crowd
Calories

Ingredients
  

  • 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.
    Boiling shrimp in a magnalite pot for a Louisiana Shrimp Mold
  • 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 the food processor the onions , bell pepper , green onions , celery and shrimp pulsed together in a food processor
  • In a saucepan add the soup , cream cheese , Worcestershire sauce , hot sauce and lemon . Heat over medium heat
    IN a magnalite pot a can of tomato soup , cream cheese , w sauce , lemon juice and hot sauce heating over medium heat
  • Stir to break up the cream cheese and incorporate everything. Add creole or Cajun seasoning of choice .
    Adding the cajun seasoning to the tomato mixture for a Louisiana Shrimp mold
  • Once everything is melted combine the gelatin packets with water
    Dissolving the plain gelatine in water for a Louisiana Shrimp Mold
  • Whisk the dissolved gelatin into the mixture in the sauce pan
    The Louisiana Shrimp Mold whisk together with the gelatin
  • Whisk in the mayo
    Whisking in the mayo into the warm melted tomato mixture for a Louisiana Shrimp mold
  • 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 .
    Adding the shrimp and veggie mixture to the Louisiana Shrimp Mold mixture
  • 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
    The Louisiana Shrimp Mold poured into a round jello mold ready to be chilled
  • Once chilled invert onto a serving platter and serve with crackers
    Louisiana Shrimp Mold on a white platter with parsley in the center with red bell peppers and a lemon on top. With ritz crackers surrounding it and some served on 4 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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