Shrimp Mousse
Fast and easy, delightful and gauranteed to please. Need to refrigerate to set mold. Recipe given by Janice Boehm
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INGREDIENTS
Nutrition- 2(6 ounce) cans baby shrimp
- 10 3⁄4ounces tomato soup
- 1(1/4 ounce) envelope unflavored gelatin
- 8ounces cream cheese
- 1cup mayonnaise
- 1⁄2
- 1⁄2
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DIRECTIONS
- Drain shrimp and rinse well. Set aside.
- Bring undiluted soup to a low boil (watch not to splatter).
- Dissolve the gelatin in 1/2 cup warm water, add to soup and stir well.
- Beat cream cheese and mayonnaise together.
- Add the tomato soup and beat mixing well.
- Fold in celery and onion with a wooden spoon.
- Fold in the shrimp, being careful not to break shrimp.
- Pour into a nice mold and refrigerate for several hours or overnight.
- Serve with party crackers that aren't heavily flavored.
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