Serves: 5
Total Calories: 410
Heat soup. Remove from heat. Dissolve gelatin in cold water. Add to soup. Stir well. Add all ingredients except parsley and mix well. Spoon into oiled 4-cup mold. I use a Texas-shaped cake pan. Chill. Unmold and garnish with parsley; serve with crackers.
Variations: You may substitute 1 can of mushroom soup for the tomato soup and 1 small can crabmeat, flaked, for the shrimp, and spoon into an oiled fish mold.
This Texas Shrimp Pâté recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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