Shrimp Mousse - cooking recipe

Ingredients

2 cans small shrimp
1 (10 3/4 oz.) can condensed tomato soup
1 envelope gelatin
3 (3 oz.) packets cream cheese
dash of Worcestershire sauce
1 1/2 cups finely chopped onion
1 c. mayonnaise

Preparation

Place tomato soup and Worcestershire in saucepan and bring to simmer.
Dissolve gelatin in 1/2 cup of water and add to saucepan. Remove from heat.
Add cream cheese and mix with hand mixer until smooth.
Add onion, mayonnaise and shrimp.
Pour into a greased 1-quart mold.
Refrigerate at least 2 hours.
Serve with mini rye or other mini breads.