Carol Williams Shrimp Dip

Carol Williams was my first friend when I arrived in the US many moons ago. I lived in a roach infested apartment and she and her husband Lou took pity on my family. Between them and their friend Sarah they scrounged up an ancient coffee percolator, a couple of old pillows and a broom with a dust pen. As you can see, I never forgot their kindness. Nor did I forget their other gift, the recipe below. We would indulge in it on special occasions, and it's surprisingly good even today, when I served it to our Seder guests.


¾ cups chopped celery

¾ cup chopped onion

1 Campbell's tomato soup can

1 cup Miracle Whip

1 envelope gelatin, softened in ½ cup cold water

8 oz cream cheese, softened or cut into cubes

2 cans small shrimp

Salt and pepper


Chop all in a Cuisinart. Do not over-process; little chunks are good for texture. Pour into a rinsed (i.e. slightly wet) prepared 6 cup mold or soufflé dish. Chill for 3 hours. Unmold or serve in the dish with crackers.