1,2,3, EASY SHRIMP DIP

1,2,3, EASY SHRIMP DIP image

Provided by kristine NOWAK @krisno

Categories Dips

Number Of Ingredients 11

1 BAG medium already cooked,clean shrimp
1 small yellow onion, diced fine
1/2 cup(s) diced green pepper
1/4 cup(s) diced celery
2 package(s) of soften cream cheese
1/2 cup(s) mayonnaise
1 can(s) cream of tomato soup
1 package(s) (envelope) knox gealtin
1/8 teaspoon(s) of white pepper
1/4 tablespoon(s) of salt
1/2 tablespoon(s) horseradish

Steps:

IN A SEPERATE BOWL COMBINE THE CELERY,ONION,GREEN PEPPER,SALT& PEPPER,HORESRADISH. FOLD INTO THE MAYONNAISE. RINSE THE SHRIMP IN A STRAINER,DRY WELL WITH PAPER TOWELS. PUT THE SHRIMP IN A BOWL, TAKE OFF THE TAILS AND MASHED THE SHRIMP WITH A FORK TILL MASHED. FOLD THE MIXTURE INTO THE MAYONNAISE. PUT ASIDE. IN A DOUBLE BOILER TAKE TOMATOE SOUP UNDILUTED,KNOX GELATIN, AND CUBED THE CREAM CHEESE AND ADD. COOK UNTILL WELL BLENDED, STIRRING CONSTANTLY ON MEDIUM LOW HEAT UNTILL CREAMY. COOK UNTILL JUST STARTING TO SEE BUBBLES FORM. COOK3 MINUTES GENTLY FOLD MIXTURE INTO MAYONNAISE MIXTURE. POUR INTO A LIGHTLY GREASED JELLO PAN. COVER AND CHILL 3 HOURS.
REMOVE FORM, BY GENTLY LOOSEN AROUND THE EDGE WITH A WARM BUTTER KNIFE PUT A SERVING PLATE OVER IT AND FLIP UPSIDE DOWN .SHAKE THE MOLD GENTLY UNTILL ITS LOOSE. SERVE WITH ARRANGEMENTS OF CRACKERS, GARNISH THE PLATE WITH LEMON RINGS, FRESH PARSLEY. REFRIGERATE LEFT OVERS.