Shrimp Mold

I was just standing over there hoping to see some dolphins

Sometimes one after the other will come down the creek. So today I thought it was very appropriate that I fix something that came out of these waters

So I'm going to start by fixing us a shrimp mold. There's nothing like a wild Georgia shrimp

And they're so sweet and so delicious. Now I've got a few here that I have not shelled

I'm just taking my real sharp paring knife and running down that vein

and we're just gonna peel the shells off. I've got most of them peeled right here

In fact, Michael had most of them peeled for me. In fact, hey, Michael

Hey, Mom. Michael's standing over there on the porch watching me cook

and I'm just gonna throw our shrimp into this water. And you know not to cook shrimp for very long

they don't take but just a few, few minutes. Because if you overcook them, you'll find that you're eating something that tastes much like an eraser

And you don't want to do that. So while our shrimp are cooking, I'm going to come over here and I'm going to add some cream cheese

and some mayonnaise. I love me some mayonnaise. And you know another condiment that I do love is Dijon mustard There just not another flavor in the whole entire world like Dijon mustard

I just love it. All right, so I'm gonna take my fork

I had all this at room temperature, but of course room temperature today is about

38, which is like a refrigerator temperature. So that cream cheese is a little bit hard

Let's see if that heat will soften that cream cheese. I couldn't stand it out here today if I didn't have these heaters

Normally it's not this chili in Savannah. All right, now I'm going to add a little pepper

And let's see, let's add a little bit of hot sauce to it

Because you know how Michael is. He likes his hot stuff. And I'm going to add some green onions

All right, let's see if our shrimp are ready. Oh, and I think they are. Oops

One with the shell got in the pot. That wouldn't be so good ground up

We do a lot of crab dips down here too, but we normally serve those hot And of course this one gonna be served cold That what I love about this recipe It refrigerated and you can pull it out

and it's just ready. Oh. Oh my goodness. It's so good and tender

Mm. All right. Now I'm going to put these in our food processor

And I'm gonna pulse them because I don't want them minced, I want them chopped

You can see I don't have them minced too fine. In fact, I kind of want them as coarse as our conversation on the Saturday night around this smokehouse

And I think that's about perfect. All right, now you can see how quickly this wonderful dip came together

All right, I'm going to take this bowl, and I've got a piece of plastic wrap

Now I'm going to just line this bowl. Now I'm just going to spoon this into that lined bowl

We eat so much shrimp salad here in Savannah. Just about every restaurant you go into you can find a shrimp salad sandwich on the menu Right now I just going to cover that like that and press it And I going to let him sit until he firmed up

In fact, I have one down here. Michael even put us a refrigerator out here, which is wonderful

I don't have to make but one trip with everything. So, I'm going to put him in there

And because we've lined it with the saran wrap, we're easily gonna be able to just turn him out onto our plate

Doesn't he look good? And this needs very little garnish. I think I'll put us a few crackers around

And I can never decide which cracker I like the best with this

All right, let's see. Just a little bit of green onions. Y'all ready for a taste

You must try this recipe. Like I said, if you don't have fresh shrimp

just use the canned shrimp in the grocery store. You're gonna love this

It's incredibly simple and delicious