AFFILIATE_ID 101 DIRECTIONS 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. Measure 2 cans of mayonnaise and add this to the shrimp and veggies. Add the 2 tablespoons of mustard, some Tabasco or jalapeno peppers, and a little red pepper to taste. Stir gently until mixed. Set in fridge over night or at least a couple of hours. Serve cold on crackers. EXPORT_TYPE TEXT IMAGE INGREDIENTS DESCRIPTION small shrimp drained DIRECTION MEASUREMENT cans QUANTITY 2 DESCRIPTION celery, finely chopped DIRECTION MEASUREMENT cans QUANTITY 2 DESCRIPTION chives or onion tops, finely chopped DIRECTION MEASUREMENT cans QUANTITY 2 DESCRIPTION mayonnaise DIRECTION MEASUREMENT cans QUANTITY 2 DESCRIPTION mustard DIRECTION MEASUREMENT tbsp QUANTITY 2 DESCRIPTION red pepper to taste DIRECTION MEASUREMENT QUANTITY DESCRIPTION Tony Chachere's to taste DIRECTION MEASUREMENT QUANTITY DESCRIPTION Tabasco or jalapeno peppers DIRECTION MEASUREMENT QUANTITY KEYWORDS NAME Ms. Elaine's Shrimp Dip NOTE NUTRITION PREP_TIMES AMOUNT 15 TIME_TYPE_ID 9 TIME_UNIT_ID 2 AMOUNT 0 TIME_TYPE_ID 5 TIME_UNIT_ID 2 SERVINGS 12 SOURCE RealCajunRecipes.com TYPE 102