The Best and Most Nutritious Shrimp Dip Recipe
Extraordinary flavor in the "party hit" recipe!
Servings: 12 1/4-cup servings
Calories: 94kcal
Ingredients
- 1 can Amy's Organic Cream of Tomato soup
- 8 ounces organic cream cheese goat cream cheese may also be used
- 3/4 cup celery chopped
- 3/4 cup green onions scallions, chopped (both white and green parts)
- 8 ounces of cooked wild-caught shrimp (if using canned shrimp, I recommend Vital Choice Wild Oregon Tiny Pink Shrimp, 2 cans), cut into super small pieces or mashed with a fork.
- 1 package unflavored gelatin
- Salt and pepper to taste
Instructions
- Heat tomato soup.
- While the soup is heating, cut the cream cheese into small squares and stir into the soup. Continue stirring until it melts.
- In a separate dish, sprinkle the gelatin over 1/4 cup of water. Then add 1/4 cup of hot water and mix.
- Add this to the tomato soup and whip until creamy.
- Cool the soup completely, stirring occasionally.
- When the soup is cool, add the scallions, celery, and shrimp. Mix well.
- Add salt and pepper and my secret ingredient - two to three ounces of leftover cooked lobster meat. Wow.
- Pour into a party dish or a mold (the mold is great for bringing this to a party). Refrigerate for 1-2 hours.
- Serve with gluten-free crackers (my favorite is Simple Mills Sea Salt almond flour crackers).
Notes
I like using Trader Joe's Wild Uncooked Argentinian Red Shrimp, which is similar to lobster. If using this brand, then cook it first (boil or bake) and then chop into really small pieces.