Boil shrimp. Season with creole seasoning and red pepper. Peel and chop shrimp. Keep 1 cup to mix with gelatin. Chop onion, celery and jalapeno. On stove melt cream cheese and tomato soup until smooth. Add onion, celery and jalapeno. Dissolve 4 packs gelatin into 1 cup stock. Stir until dissolved. Add this to soup mixture. Also add shrimp, hot sauce, shallots and parsley. Pour in mold that has been sprayed with non-stick cooking spray. Refrigerate.
Cajun Country -- New Iberia, Louisiana