Saturna Island Shrimp Pate Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Fresh shrimp, cooked, peeled
And cleaned,
1/2 cup: Butter, softened
1/2 tbsp: Lemon juice,
1/2 tbsp: Cooking sherry,
1/2 tbsp: Onion juice,
1/2 tsp: 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
Source from luhu.jp
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
Source from luhu.jp