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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
1 can(s) (10-3/4 ounces) condensed tomato soup |
1 12-oz can(s) beer |
1/2 cup(s) cold water |
1 cup(s) cooked, peeled and chooped shrimp |
crackers |
6 ounce(s) cream cheese, softened |
1 cup(s) finely chopped celery |
1/2 cup(s) finely chopped green onion |
1 tablespoon(s) horseradish |
1 cup(s) hot and spicy barbecue sauce, divided use |
1 cup(s) mayonnaise |
2 pound(s) raw jumbo shrimp, peeled with tail left on |
2 1/4-oz. envelope(s) unflavored gelatin |
8 ounce(s) whipping cream |
Directions:
1. Heat soup in small saucepan. (Do not add water.) In a bowl, stir gelatin and cold water. Stir hot soup into gelatin mixture.
2. In a medium bowl, combine cream cheese and mayonnaise until well mixed. Add gelatin mixture. Stir in chopped shrimp, celery and onions and mix well. Pour mixture into a 1-quart springform pan. Cover and refrigerate at least 2 hours, until firm.
3. In a pot, bring beer, 1/2 cup barbecue sauce and 1 cup water to a boil. Add shrimp and boil 1 minute. Drain, then thread shrimp on skewers. Brush with remaining 1/2 cup barbecue sauce and grill a couple of minutes, just until cooked through.
4. Whip cream until stiff. Stir in horseradish.
5. Unmold shrimp mold. Remove shrimp from skewers and arrange, standing up, in a circle around the top outer rim of the mold with the tails hanging over the edge. Use a pastry bag to pipe a little of the horseradish cream into the center of the top of the mold and all the way around the bottom (or use a spoon or spatula to spread the horseradish cream). Serve with crackers.
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