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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 48 |
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Fast and easy, delightful and gauranteed to please. Need to refrigerate to set mold. Recipe given by Janice Boehm Ingredients:
2 (6 ounce) cans baby shrimp |
10 3/4 ounces tomato soup |
1 (1/4 ounce) envelope unflavored gelatin |
8 ounces cream cheese |
1 cup mayonnaise |
1/2 cup celery, finely chopped |
1/2 cup onion, finely chopped |
Directions:
1. Drain shrimp and rinse well. Set aside.
2. Bring undiluted soup to a low boil (watch not to splatter).
3. Dissolve the gelatin in 1/2 cup warm water, add to soup and stir well.
4. Beat cream cheese and mayonnaise together.
5. Add the tomato soup and beat mixing well.
6. Fold in celery and onion with a wooden spoon.
7. Fold in the shrimp, being careful not to break shrimp.
8. Pour into a nice mold and refrigerate for several hours or overnight.
9. Serve with party crackers that aren't heavily flavored.
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