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Molded Shrimp Dip Recipe - This pretty shrimp appetizer recipe will surely make a splash at your next get-together.
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#pauladeen #loveandbestdishes
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0:00
- Y'all have heard me say it a thousand times,
0:04
but I love hearing from y'all,
0:05
I love hearing the foods that were special
0:09
to you and your family growing up,
0:11
maybe your mother did, or your best friend,
0:13
or your grandfather.
0:16
Well, this recipe comes from Dale Colthart
0:22
in Ontario, Canada.
0:27
So Dale, you didn't tell me
0:29
if you were male or a female Dale.
0:33
So I can't just presume that you're a female,
0:36
because we have so many males
0:41
that watch our show and converse with me.
0:45
So I'm not gonna presume anything,
0:48
but this is what they said.
0:51
"This recipe my grandmother made every year at Christmas,
0:56
and has become a staple in my house.
0:59
The holidays would not be the same without it,
1:02
although this dip would be great any time of year."
1:06
So you had me, Dale, with the word "shrimp",
1:12
because we live on the coast and we are very fortunate
1:17
to be able to eat wild Georgia shrimp
1:22
whenever we want it.
1:26
I'm gonna start by, let me get my little...
1:31
Let's see if I can find a little one.
1:36
Nope, can't find it so I'll use a big one.
1:39
So we're gonna start by heating up a half of can
1:45
of tomato soup.
1:47
And that's about what I think a half a can looks like.
1:53
And it says to heat the soup, gelatin, and salt
2:00
in a small saucepan until dissolved.
2:05
So we got one envelope of our plain gelatin,
2:10
and I'm gonna add our teaspoon of salt.
2:15
And I'm gonna put this back here on the stove.
2:22
Since I have it in a pan,
2:23
I guess I could've put it in the microwave, couldn't I?
2:27
But I wanna make sure that's good and mixed up.
2:32
- [Theresa] That's such a cute little pan.
2:34
- [Paula] Isn't this pan cute?
2:35
It actually comes with our new pots and pans set, Theresa.
2:41
I think it's a little complimentary...
2:44
- [Theresa] Mmhmm.
2:46
- A little complimentary extra pan.
2:50
So I'm gonna put this on a slow while back here,
2:55
and then we're gonna finish up with the rest of our recipe.
2:59
So I've got my tomato soup, gelatin, and salt
3:04
on a three back here and I'm gonna finish it.
3:11
Thank you, Dale, 'cause this is a very simple recipe,
3:15
and you know we all like a simple but delicious recipe.
3:24
- [Theresa] I find that the simpler the recipe,
3:26
the better it is.
3:27
- [Paula] Oh, you know sometimes...
3:28
- [Theresa] And that has nothing to do with it being easy.
3:30
- [Paula] No.
3:31
- [Theresa] It just always tastes good.
3:33
- [Paula] Less is more, sometimes, isn't it, Teresa?
3:36
- [Theresa] I feel that way.
3:37
- [Paula] Yes, so, Dale tells us to
3:45
cream the cheese and our mayonnaise together.
3:51
- [Theresa] That's a fabulous combination.
3:53
- [Paula] Uh-huh. Cream cheese and mayonnaise,
3:55
it don't get no more gooder! (chuckles)
3:58
I'm definitely a condiment girl.
4:03
Love me some condiments.
4:06
Okay, so we're gonna pulse this together.
4:11
(food processor whirring)
4:19
Stop and check it,
4:23
make sure it's all getting in there where it should be.
4:35
Delicious!
4:38
Now I'm gonna talk a minute about Dale's recipe.
4:43
(food processor whirring)
4:45
Because Theresa does the shopping, y'all,
4:49
for our little videos and she does a great job.
4:54
- [Theresa] Until...
4:55
- No! (Paula laughing)
4:56
- [Theresa] I'm just kidding. I'm kidding!
4:57
(Paula laughing)
4:59
- Dale's recipe called for two cans
5:03
of the little cocktail shrimp,
5:09
so she said, "No. With all of these wild Georgia shrimp?
5:12
No, I'm not buying canned shrimp."
5:17
- [Theresa] Only to get here...
5:19
- And I told Theresa...
5:20
- [Theresa] And have Paula Deen tell me
5:23
that I should have bought the cans.
5:26
- You wouldn't believe the flavor, Theresa,
5:29
that those little cans have.
5:31
- [Theresa] Well see, I think that's great,
5:32
because a lot of people can't get it.
5:33
- Yeah. If you're living in the Midwest
5:36
and you can't get wild Georgia shrimp.
5:40
- [Theresa] That would have been a lot less prepping.
5:41
- Yeah. Oh my gosh, yes.
5:43
- So you really made it hard on yourself.
5:46
- [Theresa] Imagine that.
5:49
Oh, but that's all right.
5:52
So this is what it looks like if you had...
5:54
- [Paula] It has a kick-butt flavor though,
5:57
those little canned shrimp.
6:01
Okay, I'm giving our tomato soup a stir.
6:05
I don't know if y'all can hear me with my back turned
6:07
to the speaker.
6:11
Okay, so having said that,
6:15
(food processor whirring)
6:17
we're heating the soup and the gelatin and the salt
6:19
in a small sauce pan until dissolved.
6:23
Now we're gonna combine the soup mixture
6:25
to the cream cheese and add onions, celery, and process.
6:31
Then we're gonna stir in our shrimp.
6:33
I may hit those with the processor
6:37
because the canned shrimp,
6:39
they're so soft and so tender and so tiny,
6:42
you wouldn't need to run them through a food processor.
6:46
And Dale said to pour this into a sprayed fish mold
6:53
and in parentheses, they say,
6:55
"(Think the 1970s copper molds.)
6:59
And refrigerate until firm.
7:01
Unfold, and serve with a good buttered cracker".
7:06
So I'm gonna go back here and look at our soup mixture.
7:19
And I think that it's totally dissolved.
7:24
- [Theresa] Can I show them that consistency?
7:26
- [Paula] See?
7:30
(food processor whirring)
7:37
Okay, now I read it, but now I already can't remember.
7:41
So, it said to combine the soup mixture
7:49
with our cream cheese and mayonnaise.
7:51
Ain't this little pan...
7:52
Like I said, I think this is a complimentary...
7:56
- [Theresa] That's a perfect one-egg pan.
7:58
- [Paula] I love it.
7:59
It's great for melting butter, you know?
8:03
(food processor whirring)
8:10
And that tomato soup is going to give it
8:12
that little bit of shrimpy color, Theresa,
8:16
that you think of when you're talking about shrimp.
8:27
We'll make sure it's all stirred together.
8:32
So now we're gonna...
8:36
Ooh, it's nice and warm from the heated soup.
8:43
All right, now that I stirred it up,
8:45
we're gonna give it another twist.
8:51
And now, isn't that pretty?
8:54
I don't know where y'all live,
8:57
you have any Asian restaurants that serves a shrimp sauce?
9:02
It's identical color of the shrimp sauce that we get
9:05
in our Asian restaurants, isn't it Theresa?
9:07
- [Theresa] Yes it is.
9:09
- [Paula] So, there is our onion,
9:14
and I think that's like a half a cup? Yes.
9:17
"And one cup of finely chopped celery".
9:23
And you can see, it really has no seasonings in it.
9:27
It's really all about the shrimp.
9:32
(food processor whirring)
9:39
All right, let's take a look at that.
9:44
And again, we want to come around
9:46
and make sure it all gets down in there.
9:55
(food processor whirring)
9:59
All right, so like I said, if we had been using
10:03
the canned shrimp, I wouldn't put this
10:07
through the processor.
10:09
But you know, there's probably not that much shrimp
10:12
in those little cans, Theresa.
10:16
So I think you were pretty generous with the shrimps.
10:21
- [Theresa] He says, now, next to the two cans,
10:24
he says, "or one and a half cups of chopped shrimp".
10:29
And that is one and a half cups of chopped shrimp.
10:32
- [Paula] All right, let's see.
10:34
That's exactly what he said, so here we go.
10:38
He must be using a different kind of canned shrimp
10:41
than I've ever used before.
10:43
So, wonderful!
10:48
So I'm gonna hit it just a couple of times,
10:50
so that our molded appetizer won't be quite as chunky.
11:06
And I don't want to overdo it 'cause I do want you to know
11:11
that you're eating a shrimp.
11:14
You want to stick your finger in it, Theresa?
11:16
- [Theresa] No.
11:17
- [Paula] No?
11:18
- [Theresa] I'm waiting for it to be looking like a fish.
11:20
- [Paula] Well, let me tell you something,
11:22
this is delicious.
11:24
- [Theresa] Well, let me get, since...
11:25
- [Paula] Yeah, get you a swipe.
11:26
- [Theresa] I guess they can figure out
11:27
that we don't have Eddie here helping us today.
11:29
- [Paula] Yes. Theresa is doing the filming today, y'all,
11:31
'cause...
11:32
- [Theresa] So be kind.
11:33
- [Paula] Eddie had to go to the doctor.
11:34
- [Theresa] To the eye doctor.
11:36
- [Paula] To the eye doctor,
11:37
and they're probably going to dilate his eyes.
11:41
So he'll be blind for half a day.
11:45
We're gonna show Eddie that us two girls can do this!
11:50
We can do this.
11:52
And look at this little mold Theresa found.
11:56
It's gonna be so pretty, unmolded on a platter.
12:01
Now, Dale tells us to spray this mold,
12:05
because we don't want to have gone to the expense
12:13
of buying our wonderful shrimp,
12:17
and then we can't get it out.
12:19
- [Theresa] That would not be good.
12:21
- [Paula] That would not be good.
12:22
(spraying cooking spray)
12:27
I'm gonna make sure I got that puppy done right.
12:30
Does that look like I covered everything, Theresa?
12:37
- [Theresa] Yes, ma'am.
12:40
- [Paula] People here in Savannah
12:41
will love this on their table,
12:48
at Christmas or anytime.
12:52
- [Theresa] Well, shrimp's such a big Summer thing
12:54
for us that...
12:55
- [Paula] Oh my gosh...
12:56
- [Theresa] I would take this to a...
12:58
- [Paula] Oh, and you would impress everybody, Theresa.
13:01
- [Theresa] And now that we have our shrimp, our mold...
13:03
- [Paula] Mmhmm!
13:08
We'll use this one.
13:13
Okay.
13:17
I think I got it pretty well sprayed.
13:36
We're gonna have some extra, Teresa.
13:42
- [Theresa] Well, don't forget to fill up the fish's...
13:45
- [Paula] Tails, the fins. - [Theresa] The fins.
13:48
- [Paula] Oh yes.
13:59
I have had some bad luck with molds before.
14:04
- [Theresa] I feel that this is gonna be a success.
14:07
- [Paula] Oh, I hope so.
14:09
I don't know if you're better using,
14:13
the spray that has flour, you know, for baking, or this one.
14:18
I just don't know.
14:21
But we're gonna find out and y'all will be here with us,
14:27
hopefully to help us decide.
14:29
- [Theresa] What cake was that,
14:30
that we made that we had such a rough time?
14:33
- [Paula] Oh my gosh, wasn't it my feed cake?
14:35
- [Theresa] Yes.
14:37
Oh, but it was so good.
14:38
- [Paula] (laughing) Half of it came out
14:42
and half it stayed in the pan.
14:44
- [Theresa] Got a little bit right there.
14:46
- [Paula] Yes, I'm fixing to get it.
14:51
I've overfilled it a little bit in places.
14:58
But I think I can just trim that up, like right here.
15:08
Got the tail a little full.
15:13
Got a big tail.
15:16
Okay!
15:18
- [Theresa] It's ready for the refrigerator!
15:20
- Yes, now, we can decorate him,
15:24
with some olives for eyes,
15:30
or cucumbers, for the fins,
15:34
or maybe thin-sliced radishes.
15:38
- [Theresa] Yum!
15:40
And we're gonna get to see it when we come back.
15:43
- We sure will.
15:43
I don't know how long it's gonna take.
15:46
That gelatin, it shouldn't take too, too terribly long.
15:50
Let's see if Dale tells us.
15:55
Just refrigerate until firm.
15:58
- [Theresa] Well, we'll see him again soon.
15:59
- So that's what we're gonna do.
16:02
- Our fish mold appears to be ready, so, I'm gonna...
16:09
Oh gosh, I'm not gonna have a wide enough pan.
16:13
- [Theresa] I think you can pull those,
16:15
you're welcome to pull that...
16:16
- [Paula] Oh wait, I'm gonna just do it...
16:26
A touch too much.
16:30
- [Theresa] Could you put it in and we'll do a little...
16:33
Oh yeah.
16:34
- [Paula] Just that quick, it's...
16:36
Oh, that water's so hot, Theresa!
16:40
- [Theresa] I've never seen water so hot
16:41
as Bobby's comes out.
16:43
- [Paula] I know.
16:45
So I think just that little wash
16:49
was enough, and I'm using one of my cheese boards,
16:54
to put my fish on.
17:00
Guess what, Theresa?
17:01
- [Theresa] I hear it! (gasps)
17:05
- [Paula] All we have to do,
17:08
is clean up where I overfilled it,
17:13
you know, with a knife.
17:17
Well, maybe we don't.
17:20
I may be making more of a mess.
17:22
- [Theresa] I think it depends on how picky you are.
17:25
- [Paula] Mmhmm.
17:26
But we could always, put some lettuce around it,
17:32
like it's swimming through the seafood!
17:37
So next time,
17:38
it's been so long since I made a mold, Theresa,
17:41
so next time I will remember...
17:43
- [Theresa] You definitely don't wanna go to the edges.
17:45
- [Paula] Mmhmm. You don't wanna.
17:48
And you know, Michael and I don't eat olives,
17:52
but Bobby, my son,
17:56
if you open a jar he's gonna eat the whole thing.
17:59
- [Theresa] You know what else she can put as the eyes,
18:01
black peppercorn.
18:02
- [Paula] Yes we could.
18:04
I do have those, but since I don't have
18:06
any of the other stuff to try to...
18:10
- [Theresa] He looks very pretty.
18:11
- [Paula] He's very, very "pwetty",
18:14
and he's gotten caught up in some grass.
18:21
Right?
18:22
- [Theresa] (laughing) Mmhmm.
18:24
He's hiding.
18:25
- [Paula] And he's hiding and he's trying to get out of it.
18:30
Listen, make up your own damn story.
18:31
(both laughing)
18:35
- [Paula] Okay, so there we go.
18:39
- [Theresa] Dig in!
18:40
- [Paula] Yes!
18:47
Get my son's acrylic, manly silverware out.
18:53
Oh, I love that boy.
18:53
He was one heck of a bachelor for a long time.
18:59
And thank goodness now he's not.
19:04
Okay! So, the recipe was very simple
19:11
and it has such an impressive look, you know,
19:15
when you put it in a mold,
19:16
and it doesn't have to be a fish mold,
19:18
it can be any kind of mold you may have.
19:23
So, Dale, I appreciate it, honey.
19:28
Man or woman, you're always welcome in my kitchen.
19:33
And thanks for letting me know what means so much to you
19:36
and your family.
19:38
So, love and best dishes!
19:40
And I'm fixing to bite his tail off!
19:43
(Theresa laughing)
19:49
Mmm-mmm!
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