Shrimp Mousse

 Shrimp Mousse

Ingredients:

•          1 can cream of shrimp soup
•          1 (8 oz.) cream cheese
•          1 pkg. Knox gelatin
•          1 (10 oz.) box cooked shrimp, thawed
•          1 c. mayonnaise
•          1/4 c. finely chopped onion
•          1/2 c. finely chopped celery

 Directions:
Use double boiler and mix soup, gelatin and cream cheese until melted. Remove from heat and add remaining ingredients. Shrimp mousse put in mold and chill at least 8 hours.

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Shrimp Salad With Rice

 Shrimp Salad With Rice

Ingredients:
 

• 2 (4 1/2 oz.) cans shrimp
• 1 1/2 c. cooked rice
• 1 c. celery, chopped
• 2 tbsp. sweet pickle relish or sweet pickle juice
• 1/2 c. mayonnaise or enough to mix well
• Salt and pepper to taste

 Directions:

Canned shrimp is usually salty so it is easy to over-salt and lose the shrimp taste.  Rice can be added to make a larger quantity, also celery. 

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Lite Shrimp Salad

 Lite Shrimp Salad

Ingredients:

• 1 lb. shrimp, boiled & chopped
• 1/4 c. onions, chopped
• 1 c. Kraft's no-fat, no cholesterol mayonnaise
• 3 boiled eggs (use only 1 yolk)
• 1/4 c. celery, chopped
• Dash of garlic powder
• Salt & pepper to taste

 Directions:

 Mix all ingredients and allow to sit in the refrigerator for 2 hours.

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Shrimp salad

  Shrimp salad

Ingredients:
 

• 1 lb. pkg. petite shrimp
• 1 c. celery, diced
• 1/8 tsp. pepper
• Lettuce
• 3 hard cooked eggs, diced
• 1/3 c. mayonnaise or salad dressing
• 1/2 tsp. salt
• 1 green pepper, chopped

Directions:
 
 Rinse shrimp.  Combine all the ingredients and serve shrimp salad on lettuce.  Crab meat may be used instead of shrimp. 

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