About 3/4 lb. cooked and cleaned shrimp, diced
1 and 1/2 packets Knox unflavored gelatin
1/4 cup cold water
1 can Campbell’s Cream of Shrimp soup–UNDILUTED
1 cup celery–cleaned, strings removed and then diced
1/2 cup chopped green onions (scallions)
3 T tomato paste
1 Cup Helman’s mayonnaise (regular)
1 8 oz. package Philadelphia Cream Cheese
Salt and Cayenne pepper to taste
Brush canola oil into ramekins, and tuck plastic wrap over with extra plastic wrap extending about four inches on all sides
Pour the UNDILUTED soup into a sauce pan and stir in the tomato paste, salt and cayenne pepper. Heat on low until quite warm.
Add the gelatin to the cold water and let sit for one minute and then stir into the warm soup, until it’s completely dissolved.
Turn the heat off and stir in the cream cheese until completely blended into the mixture.
Fold in the mayonnaise.
Pour the mixture into a mixing bowl and fold in the shrimp, celery and onions.
Spoon the mixture into the ramekins and refrigerate until firm. then fold the extra plastic wrap to cover the top. Refrigerate
again. Will keep for two or three days.
When ready to serve, invert ramekins over butter lettuce, remove the plastic wrap and drizzle.
The drizzle:
Mix together:
One cup mayonnaise
1 T honey
Siracha to taste (depending on how spicy your taste is)
1 or 2 T Tamari
Put the mixture in a squeeze bottle with the tip cut off so the drizzle is fine.
Speak Your Mind