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Shrimp Paste




Source of Recipe


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Recipe Introduction


In Charleston, South Carolina, this dish is traditionally spread on toast and served at breakfast. You may also serve it as a cocktail snack or appetizer with wafers or crackers.


List of Ingredients




1 1/2 lbs (700 g) raw shrimp, shelled and deveined
8 Tbs (1 stick, 110 g) unsalted butter
2 Tbs (30 ml) pale dry sherry
4 tsp (20 ml) fresh lemon juice
4 tsp (20 ml) finely grated onion
1/2 tsp (2 ml) ground mace (optional)
1/2 tsp (2 ml) dry mustard
1/2 tsp (2 ml) cayenne (or to taste)
Salt and freshly ground pepper to taste


Recipe



Drop the shrimp into boiling salted water and cook uncovered for 3 minutes, until they are firm and pink. Drain and pat completely dry with paper towels. In a food processor or meat grinder chop until they form a smooth paste. Beat the butter with a wooden spoon in a deep bowl until it is light and fluffy. Combine all the ingredients except the ground shrimp and mix until thoroughly incorporated. Add the shrimp and continue mixing until the mixture is smooth. Transfer the shrimp paste to a serving bowl and smooth the surface with a spatula or the back of a spoon. Cover with foil or plastic wrap and chill in the refrigerator for at least 4 hours, until the paste is firm. Serve the paste directly from the bowl. Makes about 3 cups.