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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 15 |
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Description: This is a very simple crowd pleaser that I make regularly for parties or functions. My friend Marilyn originally handed me the recipe. Ingredients:
1 (1/4 ounce) envelope knox unflavored gelatin |
1 (14 1/2 ounce) can condensed tomato soup |
8 ounces cream cheese (softened to room temperature) |
3/4 cup celery, chopped fine |
1/2 cup onion, chopped fine |
1/4 cup scallion, sliced finely |
2 (8 ounce) cans shrimp (save liquid) |
1 teaspoon salt |
1 teaspoon pepper |
parsley, to garnish |
Directions:
1. In small bowl combine 1/4 c - 1/2 c of shrimp liquid with Knox gelatin mix. Set aside.
2. In a medium sauce pan heat the tomato soup (undiluted) until boiling. Add cream cheese to the boiling tomato soup until cream cheese is totally dissolved. I find it easiest to cut a block of cream cheese into 8 small chunks before adding to tomato soup.
3. Add salt and pepper.
4. Add the gelatin mix, stir and remove from heat.
5. Cool for about 5 minutes.
6. Add mayo, celery, onion, scallion and shrimp.
7. Mix well and pour into a plastic mold.
8. Refrigerate until mixture has set.
9. To remove mixture from the mold, place mold in warm water for about 15-30 seconds. Place your serving dish over open side of mold and flip quickly.
10. Garnish with parsley.
11. Serve with your choice of cracker.
12. Custom Yield:.
13. (optional).
14. e.g. 2 pies, 12 muffins, 1/2 cup, 24-36 cookies.
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