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Makes approximately 5 1/2 cups.
1 1/2 pounds cooked, peeled, deveined shrimp, fresh or frozen*
1 can (10 3/4 ounces) condensed tomato soup
1 package (8 ounces) cream cheese
2 tablespoons unflavored gelatin
1 cup mayonnaise or salad dressing
3/4 cup finely chopped celery
1/2 cup finely chopped green onion
1/2 cup finely chopped green pepper
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
Rich rectangular buttery wafers
Thaw shrimp if frozen. Chop shrimp. Heat tomato soup and cream cheese in the top of double boiler until cream cheese melts. Cool slightly. Stir in gelatin; mix well. Add shrimp, mayonnaise, celery, green onion, green pepper, Worcestershire sauce, and lemon juice; mix well. Pour into a well-greased 1 1/2-quart mold. Cover and refrigerate at least 8 hours. Unmold onto platter. Serve with wafers.
*Lobster may be substituted for the shrimp in this recipe.
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