2 cans baby shrimp
1 env. unflavored gelatin
1/4 c. water
1 can tomato soup
1 c. mayonnaise
8 oz. pkg. cream cheese
1 c. finely chopped celery
1 med. onion, chopped or grated
Salt, pepper and Tabasco to taste

Dissolve gelatin in cold water. Melt soup and cream cheese over low heat. Stir until uniform. Stir in gelatin. Mix with remaining ingredients and pour into lightly greased mold. Chill 3 hours or overnight. Serve with pita bread triangles.