Ms. Elaine’s Shrimp Dip

  • Yield : 12 servings
  • Servings : 12 servings
  • Prep Time : 15m
  • Cook Time : 0m
  • Ready In : 15m
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The measurement for can is correct. Use the shrimp can for the measurements noted.


  • 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


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.

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Crowley, Louisiana Louisiana
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