| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | British | Seafood, Appetizers | 1 | Servings |
INGREDIENTS
| 1 1/2 | lb | Fresh shrimp, cooked, peeled |
| And cleaned | ||
| 1/2 | c | Butter, softened |
| 1/2 | tb | Lemon juice |
| 1/2 | tb | Cooking sherry |
| 1/2 | tb | Onion juice |
| 1/2 | ts | Dry mustard |
| Pinch of mace | ||
| Salt and freshly ground | ||
| Black pepper(to taste) |
INSTRUCTIONS
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
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