Saturna Island Shrimp Pateappetizers, seafood 1 1/2 lb fresh shrimp, cooked, peeled 1 and cleaned 1/2 cup butter, softened 1/2 tablespoon lemon juice 1/2 tablespoon cooking sherry 1/2 tablespoon onion juice 1/2 teaspoon dry mustard 1 pinch of mace 1 salt and freshly ground 1 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 |
