Shrimp Paste

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.


  • pounds cooked shrimp
  • ¼ pound (1 stick) unsalted butter
  • ¼ to ½ teaspoon ground dry mustard
  • 2 garlic cloves, finely minced
  • 1 tablespoon amontillado sherry
  • salt and freshly ground black pepper to taste


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.