Shrimp Paste

Name: Shrimp Paste
Yield: Makes About 2 Cups
Cuisine: United States
Ingredients: 1½ pounds cooked shrimp; 2 garlic cloves, finely minced; 1 tablespoon amontillado sherry; ¼ to ½ teaspoon ground dry mustard; salt and freshly ground black pepper to taste; ¼ pound (1 stick) unsalted butter

Preparation info

Makes About
2 Cups

Difficulty
Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

There are innumerable recipes for shrimp paste, many of them very old and often calling for mace. This unbaked version includes no mace or onion juice, but is otherwise traditional. It is far more delicious than modern versions which call for cream cheese and/or mayonnaise.

Ingredients

1½ pounds cooked shrimp
¼ pound (1 stick)

Americas
United States
Charleston
Starter
Pescatarian
Gluten-free

Method

The shrimp should be cool. Peel the shrimp and grind together with the rest of the ingredients in a meat grinder set with the fine disk or in a food processor. Chill and serve on crackers or on white bread with the crusts removed.