|Tomato soup||1 Can (10 oz)|
|Cream cheese||8 Ounce, softened|
|Worcestershire sauce||1 Teaspoon|
|Mayonnaise||1 Cup (16 tbs)|
|Unflavored gelatin||1 Tablespoon, softened in .5 cup warm water (1 Envelope)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Canned shrimp||8 Ounce, drained and crushed|
Combine the tomato soup and cream cheese in the top of a double boiler over simmering water.
Cook until blended and hot, stirring occasionally.
Remove from heat.
Stir in the Worcestershire sauce and mayonnaise.
Add the gelatin mixture, celery, onions and shrimp; mix well.
Pour into a fish-shaped mold and cover with plastic wrap.
Chill until firm.
Unmold onto a serving plate.
Serve with crackers