When I first heard shrimp mousse, I will admit I sorta cringed. When I think of mousse I tend to think of a velvety chocolate dessert, something sweet and certainly not savory. But when I tried it, I learned that mousse can be savory and really delicious! We decided to add this to the menu of my sister-in-law’s baby shower. We were wanting food that was a little different than what is typically served at baby shower. We wanted to stay away from lunch meat since that’s become a no-no for pregnant women. The shrimp mousse really added a special something to food table and we didn’t have much leftover.

Shrimp Mousse:

• 1 envelope unflavored, clear gelatin
• 2 tbs water
• 1 can cream of mushroom soup
• 1 8oz package cream cheese
• 1 cup mayonnaise
• 1/4 cup onions, diced small
• 1 cup celery, diced small
• 2 4oz cans baby shrimp, drained well

1. Spray any type of mold, bunt pan, bowl with cooking spray, set aside.
2. Combine gelatin and water in medium saucepan set over medium heat. When the gelatin is dissolved, add cream of mushroom soup and cream cheese, cook until combined and creamy, about 2-3 minutes.
3. Take off heat and add the mayo, onion, celery and shrimp, stir till combined. Salt and pepper to taste.
4. Pour into prepared mold and chill for at least 8 hours or overnight.

Source: Gina Marie’s Kitchen