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Recipe
Shrimp Mousse Recipe
Like said in some of my other recipes, we live on the Texas Gulf Coast so we are lucky to get our hands on hands on shrimp and crab. This is a great appetizer and you have to limit yourself or you will ruin your dinner - I've done it a time or two!
| Seafood | |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1383g | |
| Calories 4158 | |
| Calories from Fat 3819 | 92% |
| Total Fat 433.49g | 542% |
| Saturated Fat 166.45g | 666% |
| Trans Fat 0.0g | |
| Cholesterol 793mg | 264% |
| Sodium 6105mg | 254% |
| Potassium 1534mg | 44% |
| Total Carbs 39.43g | 11% |
| Dietary Fiber 0.7g | 2% |
| Sugars 36.32g | 24% |
| Protein 45.64g | 73% |
Ingredients Convert Measures
- 6 cups shrimp (cooked, peeled, deveined)
- 2 cups sour cream
- 1 lb. cream cheese
- 1 cup mayonnaise
- 1/2 cup finely minced bell pepper
- 1/2 cup finely minced celery
- 3/4 cup finely minced green onion
- 1/4 cup finely minced pimento
- 1/2 cup chili sauce
- 1/8 tsp Tabasco
- 1 tsp salt
- 1 Tbsp Worchestershire sauce
- 2 Tbsp unflavored gelatin
- Juice of 2 lemons
- 1/4 cup cold water
Directions
- Boil shrimp in salted water, drain and chop very fine. You must have 6 cups of shrimp. Cream together cheese, mayonnaise and sour cream; add all seasonings. Dissolve gelatin in lemon juice and cold water. Heat over water in top of double boiler for 5 to 10 minutes. Gradually fold into the cheese mixture. Add shrimp and blend well. Pour into a 2 qt. ring mold and refrigerate overnight.
November 21, 2008 07:02