This recipe has been in my family for more then thirty years. It's been altered from it's original recipe many times to be perfected. I made this for the first time this weekend, since having it at my mother's house. It brought back such wonderful memories! I thought I would share it with you all. I thought my son would love it since he loves shrimp. Let's just say he isn't on board with this family recipe.....YET! My mother molded hers in one of those Lobster molds. You know what I'm talking about. I didn't have one but you can use just about anything.
2 envelopes plain gelatin
1 cup mayo (you can use fat free)
4 can shrimp ( I use fresh jumbo shrimp, about 20 chopped )
1 can condensed tomato soup
9 oz. cream cheese
Dissolve gelatin in 1/2 cup cold water and set aside.
In a saucepan heat up the tomato soup and 9 oz. of cream cheese. Do not add water to this mixture. Whisk until there are no lumps and it's nice and creamy. Let cool. Add in gelatin mixture and mayo, mix until well incorporated. Next add in your shrimp and mix well. Pour your batter into a mold, or bowl (your choice). Let sit in the fridge over night. I tried it after just a couple of hours and it just isn't enough time. I served mine with ritz crackers but by all means use what you like.
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