Shrimp or Tuna Mousse
Submitted by spirit1941
A retro molded seafood mousse made with shrimp or tuna, cream cheese, tomato soup, and crunchy vegetables. This no-cook chilled appetizer sets up beautifully and slices like a dream for parties and potlucks.
YIELD
4 servingsPREP
20 minCOOK
0 minREADY
60 minStraight out of a 1960s church cookbook, this molded seafood mousse is the kind of retro recipe that deserves a serious comeback.
Tomato soup melted with cream cheese and gelatin creates a smooth, tangy base. Fold in shrimp or canned tuna along with crunchy bits of celery, bell pepper, and grated onion, and you’ve got a spread that’s creamy, savory, and surprisingly addictive.
Pour it into an oiled mold, chill until firm, and unmold it onto a platter surrounded by crackers. Watch it disappear.
Variations
- Crab version: Swap in lump crabmeat for an even more luxurious take.
- Ring mold: Use a ring mold and fill the center with extra crackers or crudites for a stunning presentation.
Kitchen Tips
- Make sure the gelatin is completely dissolved before adding the cream cheese, or you’ll get lumps.
- Oil your mold well. A light spray of cooking oil or a wipe with vegetable oil makes unmolding much easier.
- Let the mousse set overnight for the cleanest slices and the best flavor. The seasonings really meld after a full chill.
Ingredients
Directions
Soak gelatin in water.
Heat undiluted soup; add gelatin and stir well until dissolved.
Mash cream cheese; add to soup and continue to heat until cheese is dissolved.
Cool.
Fold in mayonaisse, shrimp or tuna, and vegetables and seasonings.
Mix well and put into a well-oiled mold.
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