Saturna island shrimp pate
Yield: 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
Instructions:
Pinch of mace Salt and freshly ground Black pepper(to taste) 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
