1 can tomato soup
9 ounces cream cheese
1 1/2 tablespoons unflavored gelatine
1 cup mayonnaise
3/4 cup finely chopped celery
3/4 cup finely chopped scallions
1 to 1 1/2 pounds medium or salad shrimp

Procedures :
Soak gelatine in 1/4 cup cold water. Heat soup to the boiling point and add cream cheese. You'll have to use a potato masher. Add gelatine and let cool. Add mayonnaise, celery and onions. Cool. When it begins to thicken, but not set, pour a layer of mixture into a large ring mold (greased with mayonnaise). Then add a layer of cooked shrimp, etc. until the mold is filled. Refrigerate.
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Category : Appetizers

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