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Tomato Shrimp Appetizer

 Tomato Shrimp Appetizer
I was given this delicious and festive recipe back when my husband was serving in the U.S. Coast Guard. It's been a huge hit at every party I've ever taken it to.
24 ServingsPrep: 30 min. + chilling


  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 3 packages (3 ounces each) cream cheese, cubed
  • 2 envelopes unflavored gelatin
  • 1/4 cup cold water
  • 3 cans (6 ounces each) small shrimp, rinsed and drained
  • 1 cup mayonnaise
  • 1 cup finely chopped celery
  • 1 cup finely chopped green onions
  • Assorted crackers


  • In a large saucepan, bring soup to a boil over medium heat, stirring
  • frequently. Add cream cheese; cook and stir until smooth. Remove
  • from the heat. In a small bowl, sprinkle gelatin over cold water;
  • let stand for 1 minute. Stir into soup mixture until dissolved. Cool
  • to room temperature.
  • Stir in the shrimp, mayonnaise, celery and onions. Refrigerate until
  • slightly thickened, about 30 minutes. Pour into a 6-cup ring mold
  • coated with cooking spray. Chill until firm, about 4 hours. Unmold
  • onto a serving platter; serve with crackers. Yield: 6 cups.
Nutritional Facts: 1 serving (1/4 cup) equals 97 calories, 9 g fat (2 g saturated fat), 22 mg cholesterol, 225 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein.