1 can tomato soup
8 oz. cream cheese
1/4 c. water
1 1/2 tbsp. unflavored gelatin
1 c. chopped celery
1 c. chopped onion
2 c. chopped shrimp
1 c. mayo
salt
pepper
Tabasco

Heat tomato soup (no water added). Add cream cheese and beat until smooth. Add water, gelatin, celery, onion, shrimp and mayo. Salt, pepper and Tabasco to taste. Put into oiled mold and refrigerate overnight. Serve with crackers.