LA Shrimp Mousse

This has been a standard for many years across the

South and somehow people never tire of it. Always

use fresh shrimp and hand chop the shrimp, rather

than shred them in a food processor. Excellent with

Ritz crackers or Melba toast.

1 can of Cream of Tomato soup (10 ¾ ounces)

2 envelopes of unflavored gelatin

8 ounces of cream cheese

1 cup of homemade mayonnaise

½ cup of celery, thinly sliced

¼ cup of green onions, thinly sliced

1 ½ pounds of fresh shrimp, boiled and sliced

1 tablespoon of Old Bay or Creole seasoning

Heat soup to just below the boiling point and add gelatin

to dissolve. Add cubes of cheese and stir in other

ingredients. Remove from heat, pour into an oiled

mold, cover with plastic wrap, and refrigerate overnight.

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