Ms. Elaine’s Shrimp Dip2002-08-26
- Course: Appetizers
- Yield : 12 servings
- Servings : 12 servings
- Prep Time : 15m
- Cook Time : 0m
- Ready In : 15m
- Add to Recipe Box
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
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 overnight or at least a couple of hours. Serve cold on crackers.