Shrimp Paste with Gin

When I told Savannah food expert Damon Lee Fowler that I was putting a little gin in my shrimp paste, he simply frowned. When I told Charleston’s major authority on Lowcountry cookery, “Hoppin’ John” Martin Taylor, he raged, “Have you gone stark raving mad?” Heaven knows what either would say if I shared my conviction that shrimp paste might be traced back to English potted shrimps! In any case, on tea tables, at formal buffets and cocktail