| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizers |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Shrimp, cooked and peeled |
| 1/2 |
lb |
Butter |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Celery salt |
| 1/8 |
ts |
Cayenne Pepper |
| 1/2 |
ts |
Nutmeg |
INSTRUCTIONS
Toast crumbs
Grind the shrimp very fine. Cream the butter until soft and add the ground
shrimp, mixing well. Then add the seasonings and combine thoroughly. Place
in an oblong baking dish and sprinkle toast crumbs over the top of the
shrimp mixture. Brown in a hot oven (400) for about three minutes. Cool
and place in the refrigerator until time to serve (for several hours at
least.)
This paste is not as firm as the preceding one, and it has a much more
buttery flavor. The nutmeg is quite noticeable, although it blends well
with the shrimp. --Mrs. Walter Pringle
From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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