1 (14 oz.) pkg. Chef Seasonings
1/4 stick butter
3 cans tomato soup
2 lg. Philadelphia cream cheese
4 lbs. peeled shrimp
3 pkgs. No Knox gelatin
3 or 4 shakes Tabasco
Season to taste

Saute seasonings using butter until tender. Add soup, cook about 25 minutes, then add cream cheese. Boil shrimp and grind up and add to mix. Season well with Season-All, black or red pepper, 3 or 4 shakes of Tabasco sauce. Dilute gelatin in 1 1/2 cups of cold water. Add to mixture, cook about 5 minutes. Spray mold pan with Pam, pour into mold pan, put in refrigerator for 8 hours or more. Then enjoy it.