Shrimp Butter

by Nixee May 20, 2001

1 can tiny shrimp
1/2 cup (1 stick) butter or margarine
8 ounces Philadelphia cream cheese
1 teaspoon lemon juice
1 small onion
1 stalk celery, chopped

Drain shrimp, chop celery and onion. Soften butter and cream cheese (room temperature). Whip butter and cream cheese. Add onion and celery. Add lemon juice and mix; add shrimp. Mix all ingredients well. Refrigerate for 2 hours (plus).

Let stand to soften before serving! Serve with crackers. (I use Ritz.)