Shrimp Paste

Preparation info

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A nineteenth-century recipe collected by Dorothy Hartley. This was Betsy Tatterstall’s shrimp paste as she describes it:

Ingredients

  • 1 quart (1 1.) shrimps (or 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