Adapted from a favorite recipe among the women of the Foreign Service, diplomatic corps, in the early '80's. This dish usually took pride of place at the hors d'ourves buffet…
At family celebrations, this versatile dish can become a Christmas tree, a heart, or any shape your imagination (and plastic mold) can conceive. Dress it up accordingly; make it with canned/boned salmon; or use low fat ingredients. It's very forgiving of personal preference. Enjoy!
- 1 old fashioned 1 qt jello mold oiled with any veg oil (2) small cans salad shrimp, drained and flaked 1 can tomato soup, or 12 oz spicy V8 1 pat butter 1/2 large (white) onion, chopped fine (or grated); and/or chopped scallions 2 large celery stalks, chopped fine 2 (8 oz each) pkgs cream cheese 1 c mayonnaise 12 jumbo shrimp (cooked) for garnish
- 2 pkts unflavored Knox gelatin, activated in 1/2 c warm water.
- Dissolve the cream cheese in the tomato soup/V8. (I use a wooden spoon to press the cream cheese against the side of the pot to assist with dissolving without added air.) Set aside.
- Sautee chopped onion/scallions and celery in butter. Set aside.
- Flake the salad shrimp (in the cans) and combine with the melted cream cheese. Add in the sautéed onion and celery. Cool to room temp.