1 (10 3/4 oz.) can condensed cream of shrimp soup
1/2 to 3/4 tsp. aromatic bitters
1 c. tomato juice
2 (4 1/2 oz. each) cans tiny shrimp, rinsed and drained

Mix soup, tomato juice, and shrimp together in bowl. Stir in bitters. Refrigerate 2 hours. Garnish with snipped parsley. 6 servings.