Shrimp Mousse

The recipe comes from the California Heritage Cookbook by the Pasadena Junior League....oh my goodness, it's from 1976 - I didn't realize I'd owned it that long! Here you go, an antique recipe

Shrimp Mousse

Ingredients

• 8 oz cream cheese, at room temperature

• 1 can tomato soup

• 1 pack unflavored gelatin dissolved in 1/2C water

• 1lb cooked bay shrimp, minced

• 1/2 C grated onion

• 1 C chopped celery

• 1C mayo

• 1teaspoon lemon juice

• pinch salt

Instructions

1. In a double boiler combine the soup and cream cheese

2. stir w/whisk to blend

3. add the dissolved gelatin and whisk until smooth

4. Cool to room temperature - very important so the mousse doesn't taste fishy

5. Combine the remaining ingredients in a food processor

6. Add the soup mixture and blend

7. pour into bowl and chill 4 hours before serving