Saturna island shrimp pate
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Fresh shrimp, cooked, peeled |
| And cleaned | ||
| ½ | cup | Butter, softened |
| ½ | tablespoon | Lemon juice |
| ½ | tablespoon | Cooking sherry |
| ½ | tablespoon | Onion juice |
| ½ | teaspoon | Dry mustard |
| Pinch of mace | ||
| Salt and freshly ground | ||
| Black pepper(to taste) | ||
Directions
Put all ingredients together in a blender or food processor and whip until well blended. May be combined by hand if the shrimp are mashed to a paste and then beaten into the butter. Pack in a crock and chill in refrigerator for several hours before serving. Serve on crackers or small tea cakes. Source: British Columbia Heritage Cookbook : by Mary Evans-Atkinson pub 1984 : ISBN 0-920620-60-4
From the collection of K.Deck
Submitted By GAIL SHIPP On 08-25-95
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