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Country Living Flavors of Country Cookbook
by the Editors of Country Living
This traditional Gulf Coast appetizer can be made up to 2 days in advance. Cooked lobster or crabmeat makes an excellent substitute for the shrimp.
Makes About 8 Servings



    • 1 envelope unflavored gelatin
    • 1/4 cup water
    • 1 10¾-ounce can condensed tomato soup
    • 8-ounce package cream cheese, softened
    • 1/2 cup finely chopped celery
    • 1/2 cup finely chopped green onions
    • 1/4 cup finely chopped green bell pepper
    • 1 cup mayonnaise
    • 2 teaspoons fresh lemon juice
    • 1/4 teaspoon Cajun seasoning
    • 1/4 teaspoon Worcestershire sauce
    • 1/4 teaspoon hot pepper sauce
    • 1/8 teaspoon ground black pepper
    • 3/4 pound cooked shrimp, shelled, deveined, and chopped


1. Make The Mousse: In a saucepan, sprinkle gelatin into water. Stir to dissolve and gently heat until clear. Add soup and cream cheese and cook over low heat, stirring until mixture is smooth. Remove from heat and fold in remaining ingredients.

2. Pour into a lightly greased 6-cup mold.

Cover and chill until set—about 4 hours.

Unmold and serve with crackers.

    Nutrition information per serving
    protein: 12.9 g; fat: 33 g; carbohydrate: 8 g; fiber: .5 g; sodium: 623 mg; cholesterol: 130 mg; calories: 374.



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