Shrimp-Pineapple Filling (filling forcelery)

Serves: 5
Total Calories: 137


* See note below.
* Part two.
1 (4 1/2-ounce) can shrimp drained and chopped
1/3 cup mayonnaise
1/4 cup crushed pineapple drained
1 tablespoon walnuts chopped
1 tablespoon parsley minced
1 1/2 teaspoons lemon juice
1 1/2 teaspoons onions finely chopped
1/4 teaspoon salt
dash liquid hot pepper seasoning


* Use Fillings For Celery (recipe below) as the base for this variation. Fillings For Celery Trim end of celery cut off leaf portion (save for flavoring soups, stews, etc.). Separate celery into ribs crisp in ice water. Dry with paper towels wrap in plastic film or place in plastic bags and refrigerate while preparing fillings. To serve: Cut celery ribs in 2- to 3-inch pieces fill with one of the following mixes. Garnish with chopped fresh parsley, green pepper slivers, fresh chives, pimiento, or a dash of paprika. Serve immediately after filling or refrigerate, covered, until serving time. *Combine all ingredients stuff celery stalks.

Nutritional Facts:

Serves: 5
Total Calories: 137
Calories from Fat: 117

This Shrimp-Pineapple Filling (filling forcelery) recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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