Seafood Mold Picante Recipes

SENSATIONAL SHRIMP MOLD

Steps:

• Bring 2 cups water with 1 teaspoon salt, 1 teaspoon lemmon juice & dash of black pepper to boil in a medium saucepan and add the shrimp.
• When the water returns to the boil, turn off the heat, cover the pot, and allow the shrimp to sit for 5 minutes.
• Drain, peel and devein.
• Place the shrimp in processor and pulse about 8-10 times, until finely chopped but not mushy.
• Mix together cream cheese, mayonnaise, green onions, mustard, pinch of black pepper and hot sauce, if using; in a bowl mix, until well combined - then stir in shrimp.
• 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.
• Garnish with parsley and lemon slices.
• Allow to come to room temperature before serving with water crackers or any other favorite snack cracker.

SHRIMP MOLD

Steps:

• Heat soup in a small saucepan or in a microwave oven.
• In a medium bowl, stir gelatin into cold water. Mix hot tomato soup into the gelatin liquid.
• 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.

SHRIMP SAUCE PIQUANT

Steps:

• Melt the butter in a 4-quart non-stick saucepan over high heat; add the onions, bell pepper, and celery and saute for about 2 minutes, stirring occasionally.
• Add the tomatoes, tomato sauce, jalapeno, bay leaves, ground peppers, and garlic, stirring well; cook about 3 minutes and stir often.
• Stir in the stock, sugar and salt and bring to a boil.
• Reduce heat and simmer until flavors are married, about 20 minutes, stirring often.
• Turn the heat up to high, and when the sauce is boiling, remove from heat.
• Add in the shrimp, push them down in the sauce, cover the pan and let sit for 10 minutes.
• Remove bay leaves.
• To serve, mound 1/2 cup cooked rice in the center of each serving bowl, then pour about 1/2 cup sauce around the rice and arrange 8 shrimp on the top of the sauce.
• Serve with a cool beverage of your choice-- you'll need it!

SHRIMP MOLD (NEW ORLEANS STYLE)

Steps:

• 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).

CRAB/SHRIMP MOLD

Steps:

• Heat soup until hot, not boiling.
• Add cream cheese, stir until blended.
• Dissolve gelatin in 3 tbsp hot water.
• Combine gelatin with soup mix.
• Add remaining ingredients.
• Pour into oiled mold.
• Refrigerate overnight.
• Serve with fresh bagels cut into wedges.