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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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I was given this delicious and festive recipe back when my husband was serving in the U.S. Coast Guard. It's been a huge hit at every party I've ever taken it to. Ingredients:
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
3 packages (3 ounces each) cream cheese, cubed |
2 envelopes unflavored gelatin |
1/4 cup cold water |
3 cans (6 ounces each) small shrimp, rinsed and drained |
1 cup mayonnaise |
1 cup finely chopped celery |
1 cup finely chopped green onions |
assorted crackers |
Directions:
1. In a large saucepan, bring soup to a boil over medium heat, stirring frequently. Add cream cheese; cook and stir until smooth. Remove from the heat. In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir into soup mixture until dissolved. Cool to room temperature.
2. Stir in the shrimp, mayonnaise, celery and onions. Refrigerate until slightly thickened, about 30 minutes. Pour into a 6-cup ring mold coated with cooking spray. Chill until firm, about 4 hours. Unmold onto a serving platter; serve with crackers. Yield: 6 cups.
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