Prep 30 mins
Cook 3 hrs
Always a party favorite, and a pound of shrimp goes a long way. Fresh or pasteurized lump backfin crab can be substituted for the shrimp. It is a very low-fat appetizer, yet no one realizes it! Cooking time includes 3 hours refrigeration time. Do Not Freeze.
- 1 lb shrimp, fresh,peeled
- 1 envelope unflavored gelatin powder
- 1⁄2 cup water, from cooking shrimp
- 8 ounces fat free cream cheese
- 8 ounces fat-free thousand island salad dressing
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 2 tablespoons grated onions, including juice from grating
- 1 tablespoon grated red bell pepper
- 1⁄2 cup finely minced celery
- 3 -5 drops hot sauce (optional)
- Spray a 1-quart or several smaller molds with non-stick cooking spray.
- Bring 3 cups water to boil.
- Add peeled shrimp and simmer just until shrimp turn pink.
- Drain, reserving 1/2 cup water.
- Cool shrimp and finely dice.
- Set aside.
- Finely dice celery; grate onion and bell pepper.
- In glass bowl, add 1/4 cup reserved shrimp cooking liquid, gelatin and cream cheese.
- Microwave on medium-high about 1 minute.
- Repeat microwave process again for 1 more minute.
- Watch carefully and stop microwave process when cream cheese is almost, but not quite, melted as you do not want to cook it- just melt it.
- Add remaining 1/4 cup of reserved shrimp cooking liquid and stir to make creamy mixture.
- Add shrimp and remaining ingredients to cheese mixture.
- Stir to mix well.
- Pour into prepared molds and refrigerate several hours until set- at least 2 hours for 1-quart mold.
- It can be refrigerated for up to 2-3 days before serving.
- To serve, loosen edges of mold with a knife.
- Unmold onto a plate lined with lettuce leaves.
- Surround with assorted crackers and a knife for spreading.
- Or serve crackers in separate basket.