 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
|
Ingredients:
1 (10 3/4-ounce) can condensed tomato soup |
1 (8-ounce) package cream cheese |
2 envelopes unflavored gelatin |
1 1/2 pounds medium shrimp, cooked, peeled, deveined, and chopped |
1 cup mayonnaise |
3/4 cup finely chopped celery |
1/2 cup finely chopped green onion |
1/2 cup finely chopped green pepper |
1 teaspoon worcestershire sauce |
1 teaspoon lemon juice |
pimiento-stuffed olive slices (optional) |
cucumber slices (optional) |
fresh parsley sprigs (optional) |
assorted crackers |
Directions:
1. Combine soup and cream cheese in top of a double boiler; cook over hot water until cream cheese melts and is well blended. Remove from heat; cool slightly. Stir in gelatin; mix well. Add shrimp, mayonnaise, celery, green onion, green pepper, Worcestershire sauce, and lemon juice; mix well.
2. Pour mixture into a lightly oiled 5 1/2-cup fish mold. Cover and chill overnight.
3. Unmold mousse onto a chilled serving plate. Decorate fish with pimiento-stuffed olive slices for eyes and mouth, and cucumber slices for gills and tail, if desired. Garnish tray with parsley, if desired. Serve immediately with crackers.
|
|