| 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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