SHRIMP MOUSSE

SHRIMP MOUSSE

Serves 10 to 12.

Note: This recipe must be prepared in advance. From the Dec. 4, 1974, issue of Taste.

• 1 (41/2 oz.) can small shrimp

• 1 (1 tbsp.) envelope unflavored gelatin

• 11/4 c. water

• 2 chicken bouillon cubes

• 1/2 c. mayonnaise

• 1 (6-oz.) can tomato paste

• 3/4 c. finely chopped celery

• 1/4 c. finely chopped green pepper

• 1/2 c. finely chopped green onions, using some of green tops

Rinse and drain shrimp and cut each shrimp in half.

In a medium saucepan over low heat, combine gelatin and water. Add bouillon cubes, heat gently (do not bring to a boil) and stir until gelatin and bouillon cubes are dissolved. Remove from heat and cool slightly.

In a bowl of an electric mixer on medium speed, beat cream cheese until smooth. Slowly add gelatin liquid, beating until well combined and mixture is smooth.

Add mayonnaise and tomato paste and beat until well combined. Stir in shrimp, celery, green peppers and green onions.

Pour into a 4-cup mold (or bowl) and refrigerate at least 4 hours, preferably overnight. Unmold (or, if using bowl, retain in bowl) and serve surrounded by decorative greens, crackers or Melba toast.

Calories115Fat10 gSodium440 mg

Carbohydrates4 gSaturated fat2 gCalcium31 mg

Protein3 gCholesterol29 mgDietary fiber1 g