Shrimp Salad 2

1 can tomato soup undiluted
3 pkg (small) cream cheese
1 cup celery
1 onion diced small
1 cup salad dressing
1 green bell pepper
1 cup very small peas (this is optional)
2 cans of deveined shrimp or 2 cups of fresh cooked shrimp.

Dissolve lemon flavored gelatin in one cup of hot water let cool.

Heat undiluted tomato soup until smooth and thoroughly heated through. Add the cream cheese to the soup and stir until the cheese is dissolved. Remove from heat and cool.

An important reminder is that the soup has to be hot enough so that the cheese will melt.

Shred shrimp (preferably small) into desired sizes. Dice celery, bell pepper and onion into small pieces. These ingredients can be processed through a food grinder or blender if desired. Combine cooled lemon gelatin mixture, tomato soup, cheese and salad dressing. Blend well.

Add remaining ingredients and mix well. Pour in a greased mold (fish) and place in refrigerator to set.

Serve on a bed of lettuce. Garnished tomatoes, radishes and/or pickles could be used as a topping. For an interesting twist, try garnished artichoke hearts.

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Cajun Country -- New Iberia, Louisiana