- 4 ounces [113 g] cream cheese
- 1 [10-ounce / 284-mL] can cream of tomato soup concentrate
- 1/2 cup [125 mL] plain yogurt
- 1/2 cup [125 mL] finely chopped onion
- 1/2 cup [125 mL] finely chopped celery
- 1 cup [250 mL] freshly boiled, drained and cooled, peeled and deveined shrimps
- Salt and pepper, to taste
- 1 [1-tablespoon / 15-g] pack unflavored gelatin
- 1/4 cup [60 mL] hot water
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- Cream cream cheese, then whip in cream of tomato soup concentrate and yogurt until well combined.
- Mix in finely chopped onion and celery; then delicately yet well mix in cooled peeled shrimps.
- Salt and pepper mixture to taste.
- Dissolve unflavored gelatin into hot water; well mix into cream cheese mixture.
- Pour mixture into a bowl; refrigerated for at least 2 hours, until set.
- Unmold to serve.
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