Shrimp Mousse

Name: Shrimp Mousse
Ingredients: 1 1/2 lb. cooked, peeled deveined shrimp (fresh or frozen); 1 (10 3/4 oz.) can condensed tomato soup; 1 (8 oz.) pkg. cream cheese; 1 c. mayonnaise; 1/2 c. finely chopped green peppers; 1 tsp. Worcestershire sauce; rich rectangular buttery wafers; 2 Tbsp. unflavored gelatin; 3/4 c. finely chopped celery; 1/2 c. finely chopped green onion; 1 tsp. lemon juice

11 ingredients

10 steps

Ingredients

1 1/2 lb. cooked, peeled deveined shrimp (fresh or frozen)
1 (10 3/4 oz.) can condensed tomato soup
1 (8 oz.) pkg. cream cheese
1 c. mayonnaise
1/2 c. finely chopped green peppers
1 tsp. Worcestershire sauce
rich rectangular buttery wafers
2 Tbsp. unflavored gelatin
3/4 c. finely chopped celery
1/2 c. finely chopped green onion
1 tsp. lemon juice

Directions

1

Thaw shrimp if frozen.
2

Chop shrimp.
3

Heat tomato soup and cream cheese in the top of double boiler until cream cheese melts. Cool slightly.
4

Stir in gelatin; mix well.
5

Add shrimp, mayonnaise, celery, green onion, green pepper, Worcestershire sauce and lemon juice; mix well.
6

Pour into a well-greased 1 1/2-quart mold.
7

Cover and refrigerate at least 8 hours.
8

Unmold onto platter.
9

Serve with wafers.
10

Makes approximately 5 1/2 cups.