Shrimp Pateappetizers 1 jim vorheis 30 oz canned shrimp 1/2 cup butter, melted 1/3 cup mayonnaise 1 small onion, minced 2 tablespoon fresh lemon juice 1 dash tabasco sauce 1 sauce: 1 cup catsup 2 tablespoon horseradish 2 teaspoon fresh lemon juice Mash shrimp well and add onion. Pour butter over shrimp and onion. Add mayonnaise, lemon juice and Tabasco sauce. Mix and pack into a mold. Refrigerate for 3 hours. Unmold and pour sauce over pate. Serve with crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis |
