Shrimp Spread

The result? Actually very tasty. Of course I felt I needed to update the recipe ever so slightly. The original had salt and cayenne pepper as the only seasonings. A little Essence mix from Emeril and a squeeze of lemon juice gave a welcoming modern nod. I also saved the shrimp shells and make a quick flavored stock in which to cook the shrimp. You don't have to do this, but it did add more depth. With a few minor changes to the recipe, I also felt perhaps a minor change in the name as well - Shrimp Spread.

The photos here show the spread in a crock. I don't have a fancy Tupperware mold, and I'm not sure I'd use it if I did. You can mold it in a simple bowl or cup and dip quickly in hot water until released.

Serve with crackers and/or crudite. My old family cook book also endorses freezing the mixture; remove from freezer and place in refrigerator on day before serving.

Shrimp Spread - makes approximately 4 cups

2 lbs. shrimp, with shells

1 tsp. liquid crab boil

1 tsp. salt

1 can condensed tomato soup

9 oz (3 3oz pkgs) cream cheese

1 1/2 tbsp. unflavored gelatin

3/4 cup celery, minced

1/2 cup onion, minced

1/2 cup mayonnaise

1 tsp. Essence

juice from 1/2 lemon, or to taste

1. Peel shrimp and set aside. Place shells, liquid crab boil, and 2 quarts water into a 4 quart pot. Bring to a boil and let simmer for 10 minutes (the crab boil can emit pretty powerful fumes, so cover the pot here). Keeping the liquid, strain out the shells, return stock to pot, add salt and return to boil. Cook shrimp for approx. 3 minutes, depending on size, or until pink. Drain, set aside to cool slightly. Either pulse shrimp in food processor, or chop by hand - depending on how you'd like the texture of the spread to be.
2. Put 1/4 cup cool water into a small, microwaveable bowl. Pour gelatin over and mix briefly. Set aside.
3. In a small 1-2 quart pot over medium-low heat, mix together soup and cream cheese, stirring until well combined and cream cheese is completely melted. Transfer to a large bowl.
4. Microwave gelatin on high for approx. 2 minutes, or until mixture comes to a boil. Carefully add to soup mixture in bowl, and stir well to combine. Add shrimp, celery, onion, mayonnaise, Essence, s & p and lemon juice to taste.
5. Spoon into chosen receptacle, cover and press with plastic wrap, refrigerate until firm. I put my spread into a terrine, a couple of crocks and a cup or two - they were firm in 3 hours. If you use only one mold/container, prepare to have your spread spend the night in the fridge.

Alternatives:

• Say you only have peeled, devained shrimp from the market because they were on sale. These usually still have the tails on. Peel the tails and use them as if you had the full shell and continue from there.
• No shells at all? You should still allow your water to be flavored for 10 minutes with the crab boil and salt before cooking the shrimp.
• 1/2 tsp. cayenne pepper can be used in place of the crab boil.
• For a major lift, use a fresh goat cheese log instead of the cream cheese. Substitute ounce for ounce.
• Really, any combination of vegetables can be used, just make sure they are finely minced. Try to keep away from anything that might weep.
• If you haven't got any Essence in the cupboard and don't feel like making any, a pinch and a dash of garlic powder, onion powder and paprika would be great.