From, "River Road Recipes II... A Second Helping," published in cooperation with your Daily InBox newsletter.


  • 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

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