Potted Pecan Shrimp

December 24, 2016

Directions

1Toast pecans in a 350 degree oven for 5 to 7 minutes.

2In a medium bowl, combine cream cheese, celery, beer, onion, Worchestershire sauce and mustard. Blend well.

3Stir in shrimp and pecans.

4Pack mixture into a crock or other serving container.

5Cover and refrigerate for at least 1 hour and no more than two days.

6Serve with crackers.

8 ounces cream cheese, softened

2 tablespoons celery, finely chopped

2 tablespoons beer

2 teaspoons onion, grated

1/4 teaspoon Worcestershire sauce

1/8 teaspoon dry mustard

1/2 cup shrimp, cooked and chopped

1/2 cup pecans, chopped

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