1 can tomato soup
1/4 c. water
3 (3 oz.) pkg. cream cheese
1 1/2 pkg. unflavored gelatin
1 c. chopped celery
1 c. chopped onion
1 c. mayonnaise
2 cans baby shrimp (if fresh, 1/2 lb.)

Add water to soup and simmer. Mash cream cheese into soup until blended. Remove from heat. Add gelatin; stir slowly. Add remaining ingredients and mix. Pour into greased mould and chill until firm.