Shrimp Mousse - cooking recipe

Ingredients

1 1/2 lb. shrimp (cooked or canned)
1 can tomato soup
1 (8 oz.) pkg. cream cheese
2 Tbsp. unflavored gelatin
1 c. mayonnaise
3/4 c. finely chopped celery
1/2 c. finely chopped onion
1/2 c. finely chopped green pepper
1 tsp. Worcestershire
1 tsp. lemon juice

Preparation

Chop shrimp.
Heat tomato soup and cream cheese in top of double boiler until cream cheese melts.
Cool slightly.
Stir in gelatin and mix well.
Add shrimp, mayonnaise, celery, pepper, onion, Worcestershire sauce and lemon juice.
Mix well.
Pour into well-greased 1 1/2-quart mold (use fish-shaped).
Cover and refrigerate at least 8 hours.
Serve with crackers.
Makes about 50 appetizer servings.