This tasty shrimp mold is perfect for parties. Use Louisiana Direct Seafood Shop’s Vermilion Bay Sweet Shrimp to create this crowd-pleasing treat!

Shrimp Mold Ingredients:
1 (8-oz.) package cream cheese
1 can tomato soup
1 cup shrimp stock
1 small onion, grated
½ bell pepper, grated
1 cup mayonnaise
2 lbs. uncooked peeled shrimp, thawed if frozen
2 packages unflavored gelatin
Seasoning to taste, Tabasco sauce

Rinse peeled shrimp and place in a pot of seasoned water (enough to cover the shrimp.) Boil until pink and tender. 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. Add mayo, onion, bell pepper, and seasoning to taste.

To congeal: In a small saucepan, add the remaining ½ cup shrimp stock and gelatin. Stir over low heat until gelatin is dissolved. Let cool slightly (still warm and not yet congealed) and add to shrimp mixture.

Spray your favorite mold with nonstick cooking spray and pour the entire mixture into the mold. Refrigerate at least 5-6 hours before serving. To serve, turn the mold out onto a tray. Serve chilled, with your favorite crackers.