| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | Appetizer | 12 | Servings |
INGREDIENTS
| 2 | cn | Shrimp |
| 2 | c | Celery; finely chopped |
| 1 | md | Onion; grated |
| 1 | pk | (8-oz) cream cheese; softened |
| 4 | tb | French dressing (orange) |
| 1 | tb | Lemon juice |
| 1 | tb | Seasoned salt (up to) |
| 6 | tb | Mayonnaise |
| 1 | ds | Worcestershire |
INSTRUCTIONS
Mash shrimp with fork. Add celery, onion, cheese, dressing and mayonnaise enough to make mixture a good spreading consistency. Add Worcestershire sauce, lemon juice and seasoned salt. Set out for 30 minutes before serving. May be kept several days in refrigerator. DO NOT substitute fresh shrimp for canned shrimp. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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