Saturna island shrimp pate
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Recipe by: ketlyne
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 1/2 lb Fresh shrimp, cooked, peeled 1/2 tb Onion juice
And cleaned 1/2 ts Dry mustard
1/2 c Butter, softened Pinch of mace
1/2 tb Lemon juice Salt and freshly ground
1/2 tb Cooking sherry 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
Submitted By GAIL SHIPP On 08-25-95
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