- 1 (10.75 ounce) can tomato bisque
- 1 (8 ounce) package cream cheese, softened
- 2 (.25 ounce) packages unflavored gelatin
- 1/2 cup cold water
- 1 (4.5 ounce) can shrimp, drained
- 1/2 cup mayonnaise
- 1/2 cup diced celery
- 2 tablespoons diced bell pepper
- 2 tablespoons diced onion
- Bring the tomato bisque to a boil in a saucepan. Remove saucepan from heat and stir cream cheese into the bisque until the cheese melts.
- Dissolve gelatin in cold water; add to the bisque and stir. Set the mixture aside to cool.
- Stir shrimp, mayonnaise, celery, bell pepper, and onion into the cooled bisque mixture; pour into a bowl or gelatin mold and refrigerate until solidified, 2 to 3 hours.