Directions:
- Heat soup just to boiling.
- Soften gelatine in cold water in a large bowl.
- Pour hot soup over gelatine.
- Stir until dissolved.
- Beat in cream cheese and next 4 ingredients.
- Stir in shrimp, celery and onions.
- Pour mixture into a 1 1/2 quart mold.
- Chill until firm.
- Can be refrigerated over night or 24 hours.
- Unmold on platter.
- This can be used as a spread for crackers for hors d' oeuvres or molded in a square Pyrex casserole and cut out in separate servings as an entree for luncheon or dinner.
- Serve on lettuce leaf with a green vegetable and fresh fruit.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 495.39 Kcal (2074 kJ) | ||
| Calories from fat | 329.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.66g | 56% | |
|---|---|---|---|
| Cholesterol | 175.8mg | 59% | |
| Sodium | 785.64mg | 33% | |
| Potassium | 354.39mg | 8% | |
| Total Carbs | 15.14g | 5% | |
| Sugars | 3.06g | 12% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 24.81g | 50% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 1.3mg | 7% | |
| Calcium | 97mg | 10% | |
| Amount Per 100 g | |||
| Calories | 257.08 Kcal (1076 kJ) | ||
| Calories from fat | 171.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.02g | 56% | |
|---|---|---|---|
| Cholesterol | 91.23mg | 59% | |
| Sodium | 407.72mg | 33% | |
| Potassium | 183.92mg | 8% | |
| Total Carbs | 7.86g | 5% | |
| Sugars | 1.59g | 12% | |
| Dietary Fiber | 0.25g | 2% | |
| Protein | 12.88g | 50% | |
| Vitamin C | 2.2mg | 7% | |
| Iron | 0.7mg | 7% | |
| Calcium | 50.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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