Shrimp Mold with Cream of Shrimp Soup

Cream of shrimp soup gives this mold a richer, more savory flavor than the tomato soup version, while cream cheese adds luxurious body.

This makes a big batch (12 servings from a 6-cup mold), so it’s ideal for parties, potlucks, or family gatherings where you need an appetizer that looks impressive but takes almost no effort.

You can use all shrimp, all crab, or a combination depending on what’s on sale or what you have in the pantry. Canned seafood works great here because you want small, uniform pieces.

Finely diced celery adds crunch that contrasts nicely with the smooth, creamy gelatin base.

Kitchen Tips

• Use cream of shrimp soup for richer flavor, or substitute cream of celery if that’s what you have
• Spray your mold lightly with cooking spray before filling so it releases cleanly when you unmold
• Chill overnight for the firmest texture. Plan ahead so it’s completely set before your party
• To unmold, run a thin knife around the edge and dip the bottom of the mold in warm water for 10-15 seconds

Serving Suggestions

• Classic: Buttery crackers like Ritz or club crackers
• Artisan: Thinly sliced sourdough rounds or baguette crostini
• Fresh: Cucumber slices, bell pepper strips, or endive leaves for lighter dipping