Shrimp Mousse



18 to 24 appetizer servings

Recipe from

Oxmoor House


1 (10 3/4-ounce) can condensed tomato soup
1 (8-ounce) package cream cheese
2 envelopes unflavored gelatin
1 1/2 pounds medium shrimp, cooked, peeled, deveined, and chopped
1 cup mayonnaise
3/4 cup finely chopped celery
1/2 cup finely chopped green onion
1/2 cup finely chopped green pepper
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
Pimiento-stuffed olive slices (optional)
Cucumber slices (optional)
Fresh parsley sprigs (optional)
Assorted crackers


Combine soup and cream cheese in top of a double boiler; cook over hot water until cream cheese melts and is well blended. Remove from heat; cool slightly. Stir in gelatin; mix well. Add shrimp, mayonnaise, celery, green onion, green pepper, Worcestershire sauce, and lemon juice; mix well.

Pour mixture into a lightly oiled 5 1/2-cup fish mold. Cover and chill overnight.

Unmold mousse onto a chilled serving plate. Decorate fish with pimiento-stuffed olive slices for eyes and mouth, and cucumber slices for gills and tail, if desired. Garnish tray with parsley, if desired. Serve immediately with crackers.