1 1/4 c. dairy sour cream
1 tbsp. drained capers, chopped
1 tbsp. chopped chives
2 tbsp. Dijon-style mustard
1 lb. cooked medium shrimp, shelled, deveined
3 to 4 stalks (be sure to use crisp, well-chilled celery)

Drain any liquid from the sour cream, and if the cream is thin, whip it until it thickens. Stir in the capers, chives and mustard, Cover and refrigerate until ready to serve. Cut larger shrimp in halves or thirds; leave smaller ones whole.

Trim leafy tops and bases from celery stalks; remove any tough stems. Cut each stalk crosswise in 2 inch lengths. Trim base of each length of celery so it will sit flat. Spoon sour cream mixture evenly into celery; top with shrimp. Serve immediately. Makes about 18.