Some things need to be brought back from the past like this retro Molded Shrimp Salad. Served with crackers, it is a fantastic appetizer that disappears quickly.
Happy New Year!! I hope you had a great start to 2018! Did you do anything fun and exciting New Year's Eve?
My husband and I quietly celebrated the occasion by watching a couple movies. And since the temperature hovered around zero degrees Fahrenheit, I was all too happy to usher in the new year in the warmth of my own home.
For the first recipe of 2018, I'm brining retro back in the form of a savory molded salad. Also known as jellied, Jell-O, or congealed salad, this type of dish peaked in popularity in the 1950s and through the 1960s. They made regular appearances in American homes as well as at social gatherings and potlucks. Composed of a flavored gelatin base with added fruits, vegetables, or an array of other ingredients, it had tremendous versatility. Another part of its appeal is the ease of preparation and affordability as canned items and leftovers were commonly used.
A co-worker shared this recipe with me many, many moons ago. I loved it from the very first bite. The smoothness from Cream Cheese and mayonnaise, the slight tang from Condensed Tomato Soup and cream cheese, the crunch from celery, and the zest from red onion work in conjunction with the tender shrimp to hook you right in.
Although the original recipe was delicious, I made a couple of changes to suit my personal taste. The recipe called for chopped green pepper (they don't like me), which I replaced with scallion. If you prefer green peppers, by all means, add them back! It also specified two (4.5 oz) cans of shrimp, drained. With a unit price at $11.96 per pound, canned shrimp is not the most economical choice. For a more budget friendly option, I buy either cooked frozen 71/90 count shrimp or defrosted ones from the seafood counter (you need only 8 oz. for this recipe). Ranging from $6.99 to $7.99 per pound, these options are much more economical than the canned counterpart. Of course, prices may vary by season and region, so do some comparative shopping where you are and make your own decision.
What do you say? Want to help me bring retro back? Say yes and start with this shrimp salad! It will be a great addition to any entertaining menu.
MOLDED SHRIMP SALAD
INGREDIENTS:
1 envelope unflavored gelatin
1/2 cup cold water
1 (10 3/4 oz.) can condensed tomato soup
8 oz. cream cheese, room temperature
1 cup mayonnaise
8 oz. cooked shrimp, coarsely chopped
1/2 cup chopped celery
1/3 cup chopped red onion
1/3 cup chopped scallion
1/4 cup drained sweet relish
INSTRUCITONS:1/2 cup cold water
1 (10 3/4 oz.) can condensed tomato soup
8 oz. cream cheese, room temperature
1 cup mayonnaise
8 oz. cooked shrimp, coarsely chopped
1/2 cup chopped celery
1/3 cup chopped red onion
1/3 cup chopped scallion
1/4 cup drained sweet relish
In a small bowl, combine gelatin in water. Let stand for 5 minutes. Bring tomato soup to a boil in a saucepan on medium heat. Stir in gelatin mixture to dissolve. Remove from heat.
Beat cream cheese smooth. Gradually a beat in soup mixture until smooth. Stir in mayonnaise. Chill until partially set (the consistency of unbeaten egg whites) about 40 minutes.
Fold in shrimp, celery, red onion, scallion, and relish. Coat a 6-cup capacity bundt pan with cooking spray. 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 8-10 servings.
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