No need to double this recipe; it makes enough for 2 molds.

1 (10.5 oz) can cream of celery soup 1 cup finely diced celery
½ cup water ½ cup chopped green onions
1½ envelope Knox unflavored gelatin 2 lbs. cooked, finely diced shrimp
½ cup warm water Tabasco, Worcestershire sauce
3 (8 oz) packages cream cheese, softened Tone’s Garlic and Herb
1 cup mayonnaise Seasoning Creole Seasoning, to taste

Bring soup and ½ cup water to a boil in a small saucepan. In a separate bowl dissolve gelatin in ½ cup warm water according to package directions. Move soup to a large bowl and stir in dissolved gelatin. Add softened cream cheese and mayonnaise; beat together until smooth. Let cool for 30 minutes. Add the rest of the ingredients. Pour into chilled, oiled molds and refrigerate at least 2 hours. Invert onto lettuce lined serving platter. Serve with party crackers.

I still haven’t found the perfect fish shaped copper molds, so if anyone wants to get me a really nifty present . . . hint, hint!!