| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Home1 |
1 |
servings |
INGREDIENTS
| 1 |
|
10.8 oz. can condensed tomato soup |
| 8 |
oz |
Fat free cream cheese |
| 2 |
|
Envelopes unflavored gelatin |
| 1/2 |
c |
Cold water |
| 1 |
lb |
Minced cooked bay shrimp |
| 1/4 |
c |
Grated onion |
| 1 |
c |
Chopped celery |
| 1 |
c |
Low fat mayonnaise |
| 1 |
ts |
Lemon juice |
| 1 |
pn |
Salt |
INSTRUCTIONS
Heat tomato soup and cream cheese in double boiler. Gently stir the mixture
with a wire whisk to blend. In a small bowl, dissolve gelatin with the
water. When hot mixture is completely blended, add dissolved gelatin and
stir to blend. Cool mixture at room temperature. Make sure it's completely
cool. When cool, add shrimp, onion, celery, mayonnaise, lemon juice and
salt. Blend mixture thoroughly. Pour into 5 cup mold and chill for 4 hours.
Unmold to serve and decorate with parsley sprigs and lemon wedges.
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