Title: Saturna Island Shrimp Pate
Categories: Shrimp Seafood Appetizer Pate
Yield: 1 Servings

1 1/2	lb	Fresh shrimp, cooked, peeled
		And cleaned
1/2	c	Butter, softened
1/2	tb	Lemon juice
1/2	tb	Cooking sherry
1/2	tb	Onion juice
1/2	ts	Dry mustard
		Pinch of mace
		Salt and freshly ground
		Black pepper(to taste)

Put all ingredients together in a blender or food processor and whip until well blended. May be combined by hand if the shrimp are mashed to a paste and then beaten into the butter. Pack in a crock and chill in refrigerator for several hours before serving. Serve on crackers or small tea cakes. Source: British Columbia Heritage Cookbook : by Mary Evans-Atkinson pub 1984 : ISBN 0-920620-60-4

From the collection of K.Deck

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