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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Esther's All-Purpose Shrimp Dip Recipe

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This recipe for Esther's All-Purpose Shrimp Dip is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-6 oz. baby shrimp, deveined and cooked
1 - 8 oz. package Philadelphia cream cheese
2 T. Hellman's Mayonnaise
4-6 oz. sliced almonds
3 medium green onions, finely chopped
pepper, to taste
2 large stalks celery, finely chopped
salt, to taste
1 small can water chestnuts, coursely chopped, should be chunky
lemon juice
favorite snack crackers
Directions:
Directions:
Soak shrimp in lemon juice for 1-2 hours before preparation.
To cream cheese add the following: finely chopped green onion, finely chopped celery, coarsely chopped water chestnuts (should be "chunky") and sliced almonds.
Drain shrimp and add to mixture.
Add mayonnaise and mix with a fork. This process tears shrimp gently.
Refrigerate 2-4 hours before serving.
Serve with snack crackers.

 

 

 

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