1 (8 oz.) pkg. cream cheese
1/2 c. chopped green onions
1 tbsp. chopped parsley
1 c. mayonnaise
1 can tomato soup
1 c. chopped celery
1 tsp. Worcestershire sauce
2-3 lbs. cleaned boiled shrimp (depends on how much you like)
2 env. gelatin
1/2 c. water
Dash of crab boil (or to your taste)

Combine soup and cream cheese, warm until dissolved. Take off fire. Boil shrimp with crab boil (however much you want to use). As you drain the water from the shrimp, add your other ingredients into the strainer (this will help soften your celery and onions if desired). Add your mayonnaise, Worcestershire sauce, shrimp, celery, onions, to the soup and cream cheese (mix well).

Add your two envelopes of gelatin into 1/2 cup of water, heat until dissolved, then mix it with rest. (Try to do all of this at once because you don't want your soup and cream cheese to start getting dried up). Take your mold bowl or pan, spray it real good with Pam and pour mixture into it. Cover and chill for about 3 to 4 hours, serve with any type of crackers.