Shrimp Tomato Cloud

Name: Shrimp Tomato Cloud
Ingredients: 1 1/2 pkg. unflavored gelatin; 1 c. cold water; 1 can tomato soup; 1 (8 oz.) pkg. cream cheese; 1 c. mayonnaise; few dashes Tabasco sauce; 1 heaping Tbsp. horseradish; 2 (4 1/2 oz.) cans deveined shrimp, chopped and drained; 1 tsp. lemon juice; 2 to 3 dashes cayenne pepper; 1 c. finely chopped celery; 1/2 c. finely chopped onion; celery salt; freshly ground pepper

14 ingredients

9 steps

Ingredients

1 1/2 pkg. unflavored gelatin
1 c. cold water
1 can tomato soup
1 (8 oz.) pkg. cream cheese
1 c. mayonnaise
few dashes Tabasco sauce
1 heaping Tbsp. horseradish
2 (4 1/2 oz.) cans deveined shrimp, chopped and drained
1 tsp. lemon juice
2 to 3 dashes cayenne pepper
1 c. finely chopped celery
1/2 c. finely chopped onion
celery salt
freshly ground pepper

Directions

1

Sprinkle gelatin on top of cold water to dissolve.
2

Bring soup to boil in 3-quart saucepan over a heat controlled top burner set at 212°.
3

Or over a medium flame, then remove from burner.
4

Add cream cheese and stir until smooth, then add mayonnaise, mixing thoroughly.
5

Stir in water-gelatin mixture, lemon juice and pepper. Fold in shrimp, celery, onion, Tabasco and horseradish.
6

Add celery salt and freshly ground pepper to taste.
7

Pour into thoroughly oiled 2 1/2-quart mold and refrigerate until very firm (several hours), or overnight, if possible.
8

Serve with mild crackers. Serves party of 30 or more.
9

Cut recipe in half for small party.