Shrimp and Corn Cups

Name: Shrimp and Corn Cups
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2/3 cup, 12-14 serving(s)
Ingredients: 1/2 cup shrimp, cooked and chopped; 1/4 cup salsa verde, drained of all liquid; 1/4 cup corn kernels, fresh or 1/4 cup corn kernel, frozen thawed; 2 tablespoons celery, finely chopped; 1 tablespoon green onion, finely minced; 2 tablespoons mayonnaise; 12 -14 corn, chip cups like scoops

Submitted by gail.lalumiere

"You can use this mix to stuff an artichoke, a tomato etc. It is very good spooned into the Corn chips shaped like a scoop! I like to use uncooked large shrimp and cook them in water, lemon, garlic and crab boil for 2 minutes. Then chill the shrimp on ice. (Cooking time is the chill time)"

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Ready In:: 1hr 15mins
Ingredients:: 7
Yields:: 2/3 cup
Serves:: 12-14

ingredients

¹⁄₂ cup shrimp, cooked and chopped
¹⁄₄ cup salsa verde, drained of all liquid
¹⁄₄ cup corn kernels, fresh or 1/4 cup corn kernel, frozen thawed
2 tablespoons celery, finely chopped
1 tablespoon green onion, finely minced
2 tablespoons mayonnaise
12 -14 corn, chip cups like scoops

directions

Cook and chill the shrimp then chop them if you are not using precooked.
Drain the salsa verde in a strainer until most all the liquid is drained. It will make the mix too soupy if you don't.
Mix all the ingredients together and chill to let the flavors come together.
Spoon into the corn cups just prior to serving.