Cooking with Alphonse Shrimp Mold and Shrimp Dip

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In a medium size mixing bowl, combine cream cheese and mayonnaise together. Mix soup mixture into the mayonnaise and cream cheese mixture. Mix well. Add shrimp, celery, and green onions. Spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight. Unmold onto a serving plate before serving.

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Boil shrimp in water with Tony Chachere's seasonings. Boil about 6 minutes. Drain, cool and chop shrimp or pass in food processor. Step 2. In a medium saucepan, melt the soup, gelatin, and cream cheese in a saucepan. Allow to cool. Step 3. Mix onions, celery, mayonnaise, and shrimp in a large bowl. Add Tabasco and garlic powder.

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Cut shrimp into thirds; set aside. In a medium saucepan over medium heat, combine cream cheese and soup; cook until cream cheese melts, stirring frequently to prevent scorching. Remove soup mixture from heat. Stir in reserved shrimp, mayonnaise, green onions, celery, lemon juice, Creole seasoning, Tabasco and Lea & Perrins.

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Drain the shrimp and move to the refrigerator, reserving 1 cup of the liquid for shrimp stock. In a saucepan, soften cream cheese over low heat. Add tomato soup and ½ cup of the reserved shrimp stock. Simmer 10 minutes. Let cool. After the shrimp have cooled, roughly chop them, and add them to the cream cheese mixture.

Cooking with Alphonse Shrimp Mold and Shrimp Dip

Bring soup to boil. Dissolve gelatin in shrimp liquid. Add soup to cream cheese and blend until smooth. Add gelatin to soup- mix and add vegetables and mayonnaise. Add seasonings and salt to taste. Pour in greased mold. Cover with Saran Wrap and chill at least 4 hours before serving. (Preferably overnight).

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Boil tomato soup and add Philly cheese. When cheese melts, turn off heat and add onions, celery, boiled shrimp, soda and mayonnaise. Step 2. In a separate pot, melt the Knox gelatin in a cup of boiling water and add to the pot. Add salt and Tabasco to taste. Step 3. Place in mold overnight. Makes 1 bundt pan full.

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Stir well. Stir in the celery, red pepper, garlic salt, horse radish. Cook on low heat for 5 minutes. Dice the boiled shrimp up into small pieces (the size of pepper corns) and add to the soup & cheese mixture. Take the ¾ cup shrimp stock in a separate bowl and vigorously whisk in the gelatin. Once well mixed, combine with the heated mixture.

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Line a 2-cup mold or glass bowl with plastic wrap, leaving lots of overhang. Place the shrimp mixture into the mold, packing tightly with a spatula. Cover with plastic wrap overhang and chill in the refrigerator for at least 2 hours or overnight. When ready to serve, unwrap the overhang and invert the mold onto a plate. Remove the plastic wrap.

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Pour in shrimp salad mixture. Chill for 6 to 8 hours. To unmold, place bundt pan in warm water for 15-20 seconds. Remove from water. Place a plate over the pan. Holding the plate in place, invert the bundt pan, giving it a gentle shake to help shrimp mold release onto the plate. Serve with crackers. Makes 6 to 8 servings.

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In a food processor, cream the cheese and mayonnaise. Heat the soup, gelatin, and salt in a small sauce pan till dissolved. Add the soup mixture to creamed cheese mixture, add the onion and celery, and use the processor to combine everything. Stir in the shrimp. Pour the mixture into a sprayed fish mold (think 1970's copper molds), and.

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Unmolding Technique. To successfully unmold a shrimp mold, gently run a knife or offset spatula around the edge of the mold to loosen the shrimp mixture. Then, place a plate or serving dish over the mold and quickly invert it. The shrimp mold should release onto the plate with a gentle shake or tap on the mold.

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In a large cast iron skillet, melt the butter with the olive oil over medium heat. Add the shallots and garlic. Cook for 2-3 minutes, stirring regularly, until fragrant (be sure not to burn the garlic.) Add the bell peppers and cook another 4 minutes or so, tossing occasionally. Now add the shrimp.

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The classic shrimp mold dip is a popular retro recipe that was commonly served at parties and gatherings in the mid-20th century, particularly during the 195.