Shrimp Mousse - cooking recipe

Ingredients

1 (10 1/2 ounce) can condensed tomato soup
1 1/2 tablespoons unflavored gelatin
1/2 cup cold water
2 (3 ounce) packages cream cheese, softened
1 cup mayonnaise or 1 cup salad dressing
1 tablespoon prepared horseradish
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
4 cups shrimp, cooked, peeled, deveined, and chopped (about 2 lb)
1 cup celery, finely chopped
1/3 cup onion, chopped

Preparation

Heat soup just to boiling.
Soften gelatine in cold water in a large bowl.
Pour hot soup over gelatine.
Stir until dissolved.
Beat in cream cheese and next 4 ingredients.
Stir in shrimp, celery and onions.
Pour mixture into a 1 1/2 quart mold.
Chill until firm.
Can be refrigerated over night or 24 hours.
Unmold on platter.
This can be used as a spread for crackers for hors d' oeuvres or molded in a square Pyrex casserole and cut out in separate servings as an entree for luncheon or dinner.
Serve on lettuce leaf with a green vegetable and fresh fruit.