Congealed Shrimp Salad

Serves 8

2 small packages unflavored gelatin
1/2 cup cold water
1 can plain tomato soup, undiluted
8 ounces cream cheese, softened
1 cup Hellmann's mayonnaise
1 pound 40-50 count shrimp, cooked, peeled & shopped
1/4 cup finely chopped celery
1/4 cup chopped green peppers
1/4 cup sweet pickle relish
4 stuffed olives, thinly sliced
1/4 teaspoon salt (optional)
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce

Dissolve gelatin in 1/2 cup cold water. Heat soup to boiling and add to dissolved gelatin. Beat cream cheese and mayonnaise. Slowly add gelatin mixture on low speed. Let cool and then add remaining ingredients. Stir until well blended. Pour into individual molds or 5-cup mold. Refrigerate until firm. Unmold and serve as salad on top of lettuce leaf or as a dip with crackers or chips. This is also an excellent spread or vegetable dip.

This recipe is shared with radio listeners the week of: 
May 16-20, 2011
on NewsTalk 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by SuperValu Foods
on Jackson Street and on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.supervalupaducah.com