Shrimp Pate Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
Jim Vorheis,
30 ounce: Canned shrimp,
1/2 cup: Butter, melted
1/3 cup: Mayonnaise,
1 small: Onion, minced
2 tbsp: Fresh lemon juice,
1 dash: Tabasco sauce,
Sauce:,
1 cup: Catsup,
2 tbsp: Horseradish,
2 tsp: Fresh lemon juice,
Directions:
Mash shrimp well and add onion. Pour butter over shrimp and onion. Add
mayonnaise, lemon juice and Tabasco sauce. Mix and pack into a mold.
Refrigerate for 3 hours. Unmold and pour sauce over pate. Serve with
crackers.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
Source from luhu.jp
mayonnaise, lemon juice and Tabasco sauce. Mix and pack into a mold.
Refrigerate for 3 hours. Unmold and pour sauce over pate. Serve with
crackers.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
Source from luhu.jp
Tags
Appetizers