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No Bake Shrimp Soup

No Bake Shrimp Soup recipe image
This retro-inspired dish transforms simple canned shrimp and tomato soup into a rich, creamy appetizer or light meal. The combination of cream cheese, mayonnaise, and unflavored gelatin creates a unique texture that is both firm enough to slice and luxuriously smooth. The addition of finely chopped celery and onion provides a fresh, crisp contrast to the savory seafood base. Perfect for summer picnics, buffet spreads, or as a nostalgic comfort food, this "soup" is actually a chilled salad that sets beautifully in a mold. It requires no cooking, making it an effortless yet impressive addition to your gathering repertoire.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Calories: 888.9
Dietary: Gluten-free
Description
This retro-inspired dish transforms simple canned shrimp and tomato soup into a rich, creamy appetizer or light meal. The combination of cream cheese, mayonnaise, and unflavored gelatin creates a unique texture that is both firm enough to slice and luxuriously smooth. The addition of finely chopped celery and onion provides a fresh, crisp contrast to the savory seafood base. Perfect for summer picnics, buffet spreads, or as a nostalgic comfort food, this "soup" is actually a chilled salad that sets beautifully in a mold. It requires no cooking, making it an effortless yet impressive addition to your gathering repertoire.
Ingredients
  • 2 Cans tiny shrimp
  • 1 Can tomato soup
  • 1 Envelope unflavored gelatin
  • 8 Oz. cream cheese
  • 1 cup Mayonnaise
  • 1/2 cup Finely chopped celery
  • 1/2 cup Finely chopped onion
Directions
  1. 1
    Drain the canned shrimp thoroughly and rinse under cold water to remove excess brine.
  2. 2
    Pat the shrimp dry with paper towels and set aside.
  3. 3
    In a small saucepan, bring the undiluted tomato soup to a boil over medium heat.
  4. 4
    Sprinkle the unflavored gelatin over 1/2 cup of warm water in a small bowl and let it stand for 5 minutes to soften.
  5. 5
    Stir the softened gelatin mixture into the boiling tomato soup until completely dissolved.
  6. 6
    Allow the tomato-gelatin mixture to cool to room temperature, about 20-30 minutes.
  7. 7
    In a large mixing bowl, beat the softened cream cheese and mayonnaise together until smooth and creamy.
  8. 8
    Gradually stir the cooled tomato soup mixture into the cream cheese mixture, beating until well combined.
  9. 9
    Gently fold in the finely chopped celery and onion using a wooden spoon or spatula.
  10. 10
    Carefully fold in the drained shrimp, being gentle to keep them intact.
  11. 11
    Pour the mixture into a greased mold or a loaf pan.
  12. 12
    Refrigerate for at least 4 hours, or overnight, until firmly set.
  13. 13
    To serve, run a knife around the edges of the mold and invert onto a serving plate.

Nutrition Facts

Amount Per Serving
Calories 888.9kcal
% Daily Value *
Total Fat 66.2g102%
Saturated Fat 18.8g94%
Cholesterol 361.7mg121%
Sodium 1100.0mg46%
Total Carbohydrate 10.1g4%
Dietary Fiber 2.2g9%
Sugars 5.7g
Protein 69.9g140%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: shrimp, salad, chilled, gelatin, mold, appetizer, retro, no-bake, tomato, cream cheese, mayonnaise, celery, onion, canned, picnic, buffet, easy, seafood, summer, hosting
Read it online: https://www.chefs-mate.com/recipe/no-bake-shrimp-soup/