Kingsway Shrimp Pate

Składniki

1 can tomato soup

1 package unflavored gelatin

210 c cream cheese

2 (4 oz/113g) cans shrimp

1/4 c finely chopped onion (I use less)

1/4 c finely chopped celery

1 tbsp lemon juice (from real lemon)

1 c mayo

Wskazówki

Pour soup into saucepan & sprinkle gelatin over surface. Heat, stirring with whisk until gelatin has melted.

Cut cream cheese into cubes & add to soup. Beat with mixer or in blender until creamy.

Drain shrimp & chop coarsely. Add shrimp, onion, celery, lemon juice & mayo to cream cheese mixture & blend together.

Line bottom of a 4 c mould with waxed paper. Cover & chill until firm.

Freeze if necessary & allow 8 hours to unthaw.