Submitted by Linda Benoit Crowley, LA
on Monday, August 26, 2002
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Makes:
12 servings
Prep Time:
15 minutes
Cook Time:
not available
Ready In:
15 minutes
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 to taste
Tabasco or jalapeno peppers
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.
