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Shrimp Paste
- Difficulty
Medium
Published 1975
A nineteenth-century recipe collected by
Ingredients
1 quart 1 1 ¾ lb. 360 g.
Method
If frozen shrimps are used, the fish can be cooked in a court-bouillon. The colour and flavour, will not be quite the same, though the paste is still delicious.
‘Weigh the shrimps and take an equal quantity of fine flaked white fish [cod, haddock, hake or whiting are suitable]. Shell the shrimps, and put heads and shells to boil in enough water to cover. Drain, remove the shells and hea
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