Shrimp Mousse Dip

This is the kind of recipe your grandmother pulled out at every holiday party, and everybody still talks about it.

Tomato soup melts into cream cheese on the stove, then gets folded together with mayonnaise, chopped shrimp, celery, green onions, and a packet of gelatin. Pour it into a mold, chill for a couple of hours, and unmold a gorgeous, coral-pink mousse that holds its shape on a platter.

Serve it with an assortment of crackers and watch it disappear before the main course even hits the table.

Kitchen Tips

• Dissolve the gelatin in cold water first, then fold it in while the soup-cheese mixture is still warm so it incorporates evenly
• Do not cover with aluminum foil while chilling; the acid from the tomato soup reacts with foil and causes pitting
• Chop the shrimp into small, even pieces so every scoop gets a good balance of mousse and seafood
• Grease the mold lightly with cooking spray for a clean unmold every time