| Shrimp Mousse One 6 cup mold
Vegetable oil, for preparing mold
8 ounces of cream cheese, softened
1/2 cup of homemade mayonnaise
1 cup of sour cream
1/4 cup of green bell pepper, minced
1/4 cup of celery, minced
1/4 cup of green onion, minced
2 tablespoons of red pepper, minced
1/4 cup of chili sauce
1/2 teaspoon of salt
2 teaspoons of Worcestershire sauce
A dash of Tabasco
1 tablespoon of unflavored Knox gelatin
Juice from 1 lemon
1/8 cup of cold water
3 cups of shrimp, cooked, peeled, deveined and finely chopped
Prepare a 4 cup mold by oiling lightly with vegetable oil. Place several ice cubes in the mold and add enough water to fill to the top. Set aside to chill while finishing recipe. Mix together the cream cheese, mayonnaise and sour cream. Add the bell pepper, celery, green onion and all other seasonings, combine thoroughly. Dissolve the gelatin in the lemon juice and 1/8 cup of cold water. Heat in double broiler for 5 to 10 minutes. Gradually fold gelatin into the cheese mixture. Add the shrimp and blend well. Taste the mixture and add more Tabasco, chili sauce or lemon juice, if needed, making sure mousse is well seasoned. Pour water and ice from the mold, shaking once or twice to remove excess moisture, pour the mousse mixture into the prepared mold. Cover and refrigerate overnight. Unmold and garnish with watercress, fresh dill, or finely chopped green onion. Serve with crackers. Serves 15 |
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