Shrimp Mousse - cooking recipe

Ingredients

2 (6 ounce) cans baby shrimp
10 3/4 ounces tomato soup
1 (1/4 ounce) envelope unflavored gelatin
8 ounces cream cheese
1 cup mayonnaise
1/2 cup celery, finely chopped
1/2 cup onion, finely chopped

Preparation

Drain shrimp and rinse well. Set aside.
Bring undiluted soup to a low boil (watch not to splatter).
Dissolve the gelatin in 1/2 cup warm water, add to soup and stir well.
Beat cream cheese and mayonnaise together.
Add the tomato soup and beat mixing well.
Fold in celery and onion with a wooden spoon.
Fold in the shrimp, being careful not to break shrimp.
Pour into a nice mold and refrigerate for several hours or overnight.
Serve with party crackers that aren't heavily flavored.