Total Calories: 410
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.
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