1 8 oz. carton sour cream
1 8 oz. pkg. cream cheese
1/2 c. chipped celery
1/2 c. chipped onion
1/4 t. salt (seasoning to taste)
1/4 t. pepper (seasoning to taste)
1/8 t. red pepper (more if desired)
juice of 1 lemon
2 4 oz. cans shrimp (fresh shrimp may be used)
Blend sour cream and cream cheese until smooth. Fold in celery and onion. Add salt, peppers, and lemon juice. Mash shrimp with fork and add to mixture. Refrigerate several hours before serving. May be prepared 2 days in advance. Serve with toasted bread rounds or crackers. Makes 1 quart.
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