Sensational Shrimp Mold
By Paula DeenJUMP TO RECIPE
- 1 finely chopped, white and green parts green onion
- 1/2 cup mayonnaise
- 1 (8 oz) package softened cream cheese
- 1 lb small or medium shrimp
- 2 teaspoons dijon mustard
- 1 dash or cayenne pepper Paula Deen Hot Sauce
- 1 dash black pepper
Bring 2 cups water and 1 teaspoon salt to a boil in a medium saucepan and add the shrimp. When the water returns to a boil, turn off the heat, cover the pot, and allow the shrimp to sit for 5 minutes. Drain, peel and devein.
Place the shrimp in a food processor and pulse about eight to ten times, until they are finely chopped but not mushy. Mix together the cream cheese, mayonnaise, green onion, mustard and hot sauce in a small glass bowl, until well combined. Stir in the shrimp.
Line a 2-cup mold or glass bowl with plastic wrap, leaving lots of overhang. Place the shrimp mixture into the mold, packing tightly with a spatula. Cover with plastic wrap overhang and chill in the refrigerator for at least 2 hours or overnight.
When ready to serve, unwrap the overhang and invert the mold onto a plate. Remove the plastic wrap. Allow to come to room temperature before serving with water crackers or other favorite snack cracker.