Ms. Elaine’s Shrimp Dip

The measurement for can is correct. Use the shrimp can for the measurements noted.

Ingredients

2 cans small shrimp, drained
2 cans celery, finely chopped
2 cans chives or onion tops, finely chopped
2 cans mayonnaise
2 tbsp mustard
Red pepper, to taste
Tony Chachere's Cajun seasoning, to taste
Tabasco or jalapeno peppers

Directions

Step 1

Open 2 cans of cooked shrimp and rinse the shrimp. Put the shrimp in a mixing bowl. Use the empty can as a measuring cup. Chop the celery until you have two cans full. Do the same with the onion tops or chives. Add the vegetables to the shrimp.

Step 2

Measure 2 cans of mayonnaise and add this to the shrimp and veggies.

Step 3

Add the 2 tablespoons of mustard, some Tabasco or jalapeno peppers, and a little red pepper to taste. Stir gently until mixed.

Step 4

Set in fridge overnight or at least a couple of hours. Serve cold on crackers.

August 26, 2002

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