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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 34 |
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I usually make this recipe for parties and family gatherings. It never lasts long, because folks go straight for it. Ingredients:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 package (8 ounces) cream cheese, cubed |
1 envelope unflavored gelatin |
3 tablespoons cold water |
1 cup finely chopped celery |
1 cup mayonnaise |
3 tablespoons lemon juice |
4 green onions, finely chopped |
1/2 pound cooked shrimp, peeled, deveined and coarsely chopped |
lettuce leaves and additional shrimp, optional |
assorted crackers |
Directions:
1. In a saucepan, heat soup and cream cheese over medium heat until cheese is melted, stirring frequently. Remove from the heat; set aside to cool.
2. In a small microwave-safe bowl, sprinkle gelatin over water; let stand for 1 minute. Microwave on high for 40 seconds; stir. Let stand for 2 minutes or until gelatin is completely dissolved. Stir the gelatin mixture, celery, mayonnaise, lemon juice and onions into soup mixture. Fold in shrimp.
3. Pour into a 5-cup ring mold coated with cooking spray. Cover and refrigerate for 8 hours or until set.
4. Invert onto a serving plate. Fill center with lettuce and shrimp if desired. Serve with crackers. Yield: 4-1/4 cups.
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