Shrimp Mousse - Kate's Quick Bites
Sue Porter, Executive Director at BalletMet joined Kate in the kitchen to make one her go to party dishes and told us about the organization’s commitment to entertaining, engaging and educating through dance.
We invited BalletMet Director Sue Porter into the kitchen to make a timeless treat.
Sue Porter, Executive Director at BalletMet joined Kate in the kitchen to make one her go to party dishes and told us about the organization’s commitment to entertaining, engaging and educating through dance.
Ingredients
- 8 oz cream cheese
- 1 cup mayo
- 1 can tomato soup
- 2 8oz cans tiny shrimp
- 1 ½ cup diced celery
- 1 ½ cup diced onion
- 2 envelopes knox flavored gelatin
Heat the mayo, tomato soup, and cream cheese until smooth consistency.
Remove from heat
Slowly add knox gelatin, stir as adding. Mix until gelatin is completely dissolved.
Add shrimp, celery, onion, mix well.
Coat the inside of the mold with cooking spray.
Pour mixture into mold and refrigerate until set.
Serve with multi-grain or water crackers or with sliced veggies like carrots or cucumber.