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“This recipe is from the Centenary Church cookbook from my hometown in Winston-Salem, NC (my beloved copy is tattered and worn but treasured because it was my Nana's). It was submitted by Mrs. Charles Van Meter and my family has evolved it over the years. We use about 1/2 - 1 lb. of fresh boiled shrimp although my brother sometime uses 2 cans of shrimp for convenience. Prep/cook time depends on type of shrimp used. Best served with potato chips or buttery crackers.”
READY IN:
44mins
SERVES:
8-10
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Grate fresh shrimp in blender or food processor or mash canned shrimp with hands.
  2. Combine all ingedients, varying to taste.
  3. Refrigerate for at least an hour and enjoy!

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