Post by Baking_Bud on Dec 22, 2002 13:16:25 GMT -6
Shrimp Mousse
2 cans tiny shrimp
1 can tomato soup
1 envelope unflavored gelatin
8 oz. cream cheese
1 cup mayonnaise
1/2 cup finely chopped celery
1/2 cup finely chopped onion
Directions: Drain the shrimp and rinse well, set aside. Bring undiluted soup to a boil. 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 again, mixing well. Fold in celery and onion with a wooden spoon. Fold in the shrimp, being careful not to break the shrimp. Pour into a nice mold and refrigerate for several hours or overnight. Makes 20 servings.
2 cans tiny shrimp
1 can tomato soup
1 envelope unflavored gelatin
8 oz. cream cheese
1 cup mayonnaise
1/2 cup finely chopped celery
1/2 cup finely chopped onion
Directions: Drain the shrimp and rinse well, set aside. Bring undiluted soup to a boil. 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 again, mixing well. Fold in celery and onion with a wooden spoon. Fold in the shrimp, being careful not to break the shrimp. Pour into a nice mold and refrigerate for several hours or overnight. Makes 20 servings.