INGREDIENTS:
Heat soup and dissolve cream cheese in it. Soak gelatin in cold water and add to soup mixture. Let cool to room temperature (about 1/2 hour). Add all other ingredients, pour into an oiled medium-size fish mold and chill overnight.
YIELD: 1 medium size mold
- 1 (10-ounce) can tomato soup
- 3 (3-ounce) packages cream cheese, at room temperature
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 2 cups (about 1 pound) boiled shrimp, seasoned and shredded
- 1 cup mayonnaise
- 1 small onion grated
- 1/2 cup finely chopped celery
- Dash garlic powder
- 1 tablespoon lemon juice
- Salt, pepper, and red pepper to taste
Heat soup and dissolve cream cheese in it. Soak gelatin in cold water and add to soup mixture. Let cool to room temperature (about 1/2 hour). Add all other ingredients, pour into an oiled medium-size fish mold and chill overnight.
YIELD: 1 medium size mold