Creamy Lemon Dill Shrimp Mold

Creamy Lemon Dill Shrimp Mold

Total Time: 8 hours

Yield: 12-15

Serving Size: 1

Creamy Lemon Dill Shrimp Mold


  • -1 pound cooked shrimp (pealed, deveined)
  • -2 cups dry orzo pasta (cooked, drained)
  • -1 1/2 cup carrots (sliced, cooked)
  • -10 oz frozen peas (cooked, drained)
  • -1 cup celery (coarsely chopped)
  • -1/2 parsley (fresh, finely chopped)
  • -2 teaspoons salt
  • -3 packs gelatin (unflavored)
  • -1/4 cup water (cold)
  • -3 cups cream (light)
  • -8 ounce cream cheese (softened)
  • -1/4 teaspoon pepper
  • -2 tablespoons lemon juice
  • -1 tablespoon dill (dried, crushed)
  • -2 teaspoons horseradish
  • -1-2 dashes hot pepper sauce


  • Combine gelatin and water in sauce pan. Stir and heat until clear. Cool
  • Stir cooled gelatin into light cream.
  • Combine cream cheese,, ½ teaspoon salt, pepper, lemon juice, dill, horseradish and hot pepper sauce. Stir till combined.
  • Mix into cooled gelatin mixture.
  • Combine cooked orzo, cooked carrots, cooked peas, chopped celery, chopped parsley and 1 teaspoon salt into large bowl. Stir till all combined.
  • Pour cream cheese mixture over orzo mixture and stir.
  • Spray mold pan with vegetable cooking spray
  • Lay cooked shrimp on bottom of mold pan
  • Pour orzo mixture on top of shrimp in mold pan.
  • Cover and refrigerate until firm. (6-8 hours, or over night)
  • Run small spatula inside mold to remove, convert on to a serving tray.


Tips: 1)The cooked orzo mixture without the gelatin can be refrigerated the night before making this mold. Remove from refrigerator 1/2 hour before preparing the rest of the Creamy Lemon Dill Shrimp Mold.

2)Cook 2 pounds shrimp. Layer bottom, pour half the orzo mixture over shrimp. Layer rest of shrimp on top of half the orzo mixture. Pour rest of orzo mixture.

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