All-Fish-Seafood-Recipes.com

Ingredients:

• 1 can tiny salad shrimps
• 1 pound (454 g) cream cheese
• 1 (10-ounce / 284-mL) can tomato soup
• 1 1/2 pack (1-tablespoon / 15-mL each) unflavored gelatin
• 1/2 cup (125 mL) cold water
• 1 cup (250 mL) mayonnaise
• 1/2 cup (125 mL) finely chopped celery
• 1/2 cup (125 mL) finely chopped green onions (white and green parts)
• Oil

How to cook:

• Flatten shrimps with a fork.
• Melt together cream cheese and tomato soup, whipping with a fork.
• Just cool.
• Mix together unflavored gelatin and cold water; mix into mayonnaise.
• Using an electric mixer, mix until smooth.
• Stir in flattened shrimps, chopped celery and chopped green onions.
• Lightly oil a metal pan; pour in shrimps mixture.
• Refrigerate for 3 to 4 hours.
• Unmold, using a hot, damp cloth.

Note:

Can be frozen.

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Main Ingredient: Shrimp
Preparation Method: Aspic/Chilled