Congealed Shrimp Salad
Ingredients:
- 2 pounds shrimp
- 1 8oz. package cream cheese
- 1 can tomato soup
- 1 envelope plain knox gelatin
- ½ cup cold water
- 1 cup diced vegetables (celery, green pepper, onion, parsley)
Instructions:
Cook and peel the shrimp. Melt cream cheese and tomato soup in a double boiler or in the microwave. Dissolve gelatin in the water and stir into melted mixture. Cool and add the 1 cup of diced vegetables. Add the cup up shrimp and pour into a 9x9 or 7x12 dish and put into the refrigerator until congealed.