Shrimp Congealed Salad Spread
A savory cold salad with shrimp, cream cheese, and crunchy vegetables in a tangy tomato gelatine base, perfect for gatherings and seafood lovers.
Ingredients
Instructions
- Put the tomato soup in a boiler and heat it.
- Add undiluted gelatin to the hot soup and bring to a boil, stirring constantly.
- In a blender, combine the cream cheese and the hot soup mixture (in halves if necessary) and blend until smooth.
- Pour the mixture into a large bowl.
- Add cooked shrimp, chopped onions, and chopped celery to the bowl.
- Gently fold all ingredients together.
- Pour the mixture into a mold and refrigerate until set.
Tips & Substitutions
To enhance the flavor of your Shrimp Congealed Salad Spread, consider adding a dash of hot sauce or fresh herbs like dill or parsley. If you prefer a lighter version, substitute low-fat cream cheese and use fresh shrimp instead of canned. This dish can be prepared a day ahead, allowing the flavors to meld beautifully. For a colorful twist, you can also mix in diced bell peppers.
Serving Suggestions
This Shrimp Congealed Salad Spread is best served chilled as an appetizer. Pair it with crackers, toasted baguette slices, or fresh vegetable sticks for a delightful crunch. For a complete meal, serve alongside a fresh salad or as part of a seafood platter featuring dishes like Tuna Fish Mold or Lobster Mousse 'Cape Cod'.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat, stirring frequently to maintain a smooth texture. If it's too thick, add a splash of broth or water to loosen it up before serving again.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Congealed Salad Spread contains roughly 210 calories, with 8g protein, 25g carbohydrates, and 9g fat. It is a good source of vitamin C (17% of the Daily Value), protein (16% of the Daily Value), and iron (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp! Just be sure to thaw and cook them thoroughly before adding them to the salad. This will ensure that the shrimp are safe to eat and will blend well with the other ingredients.
How long should I refrigerate the salad before serving?
It's best to refrigerate the Shrimp Congealed Salad Spread for at least 4 hours, or overnight if possible. This allows the gelatin to set properly and the flavors to develop fully, resulting in a more delicious dish.
Can I make this salad vegetarian?
To make a vegetarian version, you can substitute the shrimp with diced avocados or chickpeas for protein. Additionally, replace the tomato soup with a vegetable-based alternative to maintain the flavor profile while keeping it meat-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).