Finger Food Friday: Shrimp Mold

Name: Finger Food Friday: Shrimp Mold
Ingredients: 3 pounds well-seasoned small (41 or higher count) or medium (26-40 count) boiled or steamed shrimp; 2 3-ounce packages cream cheese, softened; 1 10 3/4-ounce can cream of mushroom soup; 1 cup mayonnaise; 1 bunch green onions, chopped; 1 cup chopped celery; 1 tablespoon fresh lemon juice; 1 teaspoon Creole seasoning; Dash of Tabasco; Dash of Lea & Perrins (Worcestershire sauce); 1 envelope plus 1 teaspoon Knox unflavored gelatin; 3 tablespoons warm water

INGREDIENTS

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3 pounds well-seasoned small (41 or higher count) or medium (26-40 count) boiled or steamed shrimp

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2 3-ounce packages cream cheese, softened

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1 10 3/4-ounce can cream of mushroom soup

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1 cup mayonnaise

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1 bunch green onions, chopped

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1 cup chopped celery

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1 tablespoon fresh lemon juice

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1 teaspoon Creole seasoning

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Dash of Tabasco

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Dash of Lea & Perrins (Worcestershire sauce)

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1 envelope plus 1 teaspoon Knox unflavored gelatin

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3 tablespoons warm water

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