Shrimp Mousse - cooking recipe

Ingredients

1 1/2 lb. cooked, peeled deveined shrimp (fresh or frozen)
1 (10 3/4 oz.) can condensed tomato soup
1 (8 oz.) pkg. cream cheese
1 c. mayonnaise
1/2 c. finely chopped green peppers
1 tsp. Worcestershire sauce
rich rectangular buttery wafers
2 Tbsp. unflavored gelatin
3/4 c. finely chopped celery
1/2 c. finely chopped green onion
1 tsp. lemon juice

Preparation

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.
Makes approximately 5 1/2 cups.