Sensational Shrimp Mold

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I always follow the exact recipe the first time and this was very good. The second time I followed another reader's advice and added more cayenne and a little Old Bay. I think this was even a little better........tweaked it up a bit. Very popular with my guests. Almost all of Paula's recipes are real winners and this is no exception.

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Simply wonderful!

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So much better than the ones made with cream of 'what ever soup' Another Paula Prfect hits.

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Being from Arizona, I added cayenne pepper to give it a little more bite.

Thanks and great show!

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I've been making a similar mold for many years and I have to say I think mine is better. Here are the changes - disolve an envelop of unflavored gelatin in a 2 tablespoons of water, melt over low heat and add to the cream cheese and soup and stir over low heat until smooth (helps the mold keep its shape, then off heat add 1/3 cup of mayo and a can of cream of celery soup. Continue as directed - I use a pound of lump crab instead of shrimp but that's just personal preference. Also, I think ritz crackers are required.

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This recipe looked so easy and it was. The only thing I did different was spice it up a bit w/ Old Bay Seasoning & Cayenne Pepper. It was the hit of the party and everyone wanted the recipe. Thanks Paula. I love your show & your cooking style!

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I really love this recipe!! I have been searching for this for a long time, and finally saw it on Paula's show. It really tastes good.

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Ms.Paula!
Love all your recipes, and especially your enthusiasm for cooking!
This recipe is Marvelous, I used the light cream cheese and it was still great! Visited Savannah recently. The shops are great and Food too!
Thanks Paula, from one Southern lady to another.
Jerrie- Florida Viewer

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This recipe is just ok from my point of view. It lacks something in the flavor department. Mostly what I tasted was cream cheese and onion. I've had much better and would really recommend flavoring the water before cooking the shrimp. That would probably help.