Texas Shrimp Pâté


Serves: 5
Total Calories: 410

Ingredients

1 (10-ounce) can tomato soup, undiluted
1 package plain gelatin
3 tablespoons cold water
1 (8-ounce) package cream cheese, softened
3/4 cup mayonnaise
1 small onion, grated
1 cup finely chopped celery
dash of cayenne pepper
1 small can shrimp, drained and chopped, or 1 cup cooked shrimp
parsley sprigs

Directions:

Heat soup. Remove from heat. Dissolve gelatin in cold water. Add to soup. Stir well. Add all ingredients except parsley and mix well. Spoon into oiled 4-cup mold. I use a Texas-shaped cake pan. Chill. Unmold and garnish with parsley; serve with crackers.

Variations: You may substitute 1 can of mushroom soup for the tomato soup and 1 small can crabmeat, flaked, for the shrimp, and spoon into an oiled fish mold.

Nutritional Facts:

Serves: 5
Total Calories: 410
Calories from Fat: 384

This Texas Shrimp Pâté recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.


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