No skimpin’ on shrimp here
March 21, 2007 - This is one interview I have looked forward to since I began writing this column.
Laura Nicholson, executive director/CEO of the Yuba-Sutter Chamber of Commerce, has been the guiding force there since 2003. Before that, Laura was editor at the Appeal-Democrat for four years to the day, having started at the paper in 1992.
In fact, I owe my job to her. While I lacked formal journalism training, Laura was willing to take a chance and hired me as a news copy editor. She refined my skill set in graphic design, and gave me the opportunity to move to the features desk seven years ago.
Sometimes Laura’s two boys, Raymond and Cole, would come to the office after school. They’d make a beeline to my desk, where I had a red gumball machine filled with peanut M&Ms. Huge smiles would come across their faces after shoving candy into their mouths.
I remember the day Laura told us she was leaving the paper. In a low whisper, she told me and a former co-worker that she was going to the chamber. While happy for her, it was difficult to lose not only my boss but a person who had become a true friend.
Fast forward to 2007: After bugging Laura for almost three years to cook a recipe for me, she finally agreed to make her shrimp mold.
Upon arriving at her home north of Marysville in District 10, I was awestruck by the beauty of the surrounding orchards. As I got out of my car, I observed one could almost reach out and touch the stars from there.
“We can see the stars so clearly, and we watch the shooting stars as they streak across the skyline,” Laura said.
Once we got settled in Laura’s kitchen, she introduced me to her dad, Doug Nicholson, who owned the Eagles Nest in Marysville for many years. I asked Laura why she chose this recipe to share.
“I miss my family in New York so much, and my dad will even tell you, they are just wonderful people,” Laura said. Her husband Randy Reed’s mom, Pat Ottesen, lives in upstate New York and has a huge kitchen where the extended family would gather.
“Whenever we get together, Pat makes this dish, so I guess it has kind of became her signature dish,” Laura said. “She gave this recipe to me years ago, and every time I fix it, I can’t help but think of her and all the wonderful times we have shared together over the years as a family.”
While Laura got the recipe more than 20 years ago, she said it never gets old with family and friends.
“Every time we have a family meal here, or something special for the holidays, I am always asked to make the shrimp mold. It is always a big hit wherever I take it,” Laura said.
After I took the first bite, Laura asked me, “Now, tell me the truth, do you like it?” “It is wonderful,” I replied, though my mouth was so full the words came out sounding like “It’shwundrfl.” When I took the rest of the dish back to the office, the reporters (and one fat and happy features editor, who shall remain nameless) gobbled up the remains like locusts in a corn field.
Laura is one of those people who, even though you don’t see her every day, you’re glad to know she’s part of your life. Give this recipe a try, and you’ll feel like you’re part of the family.
SHRIMP MOLD
Ingredients
2 cans frozen baby or salad shrimp, or 10 ounces fresh shrimp
1 can cream celery soup
1 envelope Knox gelatin
3 tablespoons water
8 ounces cream cheese, softened
1 cup celery, chopped
1?2 cup onion, chopped
3?4 cup mayonnaise
Essence of Emeril’s Spice to taste
Garlic salt to taste
Red food dye, two to three drops (optional)
Assorted crackers or bread pieces
Putting it together
Rinse the shrimp and set aside.
Warm the cream of celery soup, undiluted, in a small sauce pan.
Add 1 envelope Knox gelatin to the warmed soup and the water.
Add the softened cream cheese and mix until smooth.
Add the chopped celery and onion and mix well.
Add the mayonnaise and spices to taste.
Amp the recipe up a bit by adding some “Bam” to the recipe by using some Essence of Emeril spice to taste.
Fold in the shrimp.
Add a few drops of red food dye for a pink mold. Otherwise, it will come out white. Pour into a mold.
Cook’s note: The mold needs to set overnight in the refrigerator so it has time to set up properly.
Serve with assorted crackers or bread pieces. You can also use any type of mold to form the shape of the dish. Any jelly mold will work.
Yield: Serves between 10 and 15
To nominate someone or to submit a recipe for Your Neighbors’ Favorite Recipe or The Golden Chefs of the Mid-Valley, call Michael E. Reed at 749-4720, mail it to 1530 Ellis Lake Drive, Marysville, CA 95901 or e-mail him at mreed@appealdemocrat.com. Until then, hope to see you in your neighbors’ kitchen.
