Recipe by Marcelle Bienvenu | Food Photography by John O’Hagan | Food Styling by Kathleen Kanen | Styling by Maghan Armstrong
“I eschew the rather large mold and choose to use small (individual-size) gelatin molds when serving it as an appetizer course.”
Shrimp Glacé
Makes about 12 servings
Ingredients
- 1½ (10.75-ounce) cans tomato soup 2 (8-ounce) packages cream cheese 2 pounds finely chopped cooked shrimp 1 cup minced onion 1 cup finely chopped celery 1 cup mayonnaise, plus more for brushing Pinch of baking soda 1 (1-ounce) box unflavored gelatin (melted with 1 cup boiling water) Salt and cayenne, to taste Shredded lettuce Crackers, to serve Garnish: celery leaves
Instructions
- In a heavy saucepan, bring soup to a gentle boil. Add cream cheese, and stir to blend. Add shrimp, onion, and celery, stirring until combined. Add mayonnaise and baking soda, stirring until combined. Add gelatin mixture, and mix thoroughly. Season to taste with salt and cayenne. Pour into a large shrimp mold or 2 (8½x4½-inch) loaf pans that have been brushed with mayonnaise (to prevent sticking). Refrigerate until firm, about 6 hours.
- Unmold onto a bed of shredded lettuce. Serve with crackers. Garnish with celery leaves, if desired.
