Author: Valerie@Snap-Peas
Shrimp Mousse
- 1 can tomato soup
- 8 oz cream cheese, at room temperature
- 1 pack unflavored gelatin dissolved in ½C water
- 1lb cooked bay shrimp, minced
- ½ C grated onion
- 1 C chopped celery
- 1C mayo
- 1teaspoon lemon juice
- pinch salt
- In a double boiler combine the soup and cream cheese
- stir w/whisk to blend
- add the dissolved gelatin and whisk until smooth
- Cool to room temperature - very important so the mousse doesn't taste fishy
- Combine the remaining ingredients in a food processor
- Add the soup mixture and blend
- pour into bowl and chill 4 hours before serving
Recipe by snap-peas at https://www.snap-peas.com/2010/02/12/shrimp-mousse/
3.1.09