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Title: Shrimp Pate
Categories: Appetizer
Yield: 6 Servings

  Jim Vorheis
30ozCanned shrimp
1/2cButter, melted
1/3cMayonnaise
1smOnion, minced
2tbFresh lemon juice
1dsTabasco sauce
  Sauce:
1cCatsup
2tbHorseradish
2tsFresh lemon juice

Mash shrimp well and add onion. Pour butter over shrimp and onion. Add mayonnaise, lemon juice and Tabasco sauce. Mix and pack into a mold. Refrigerate for 3 hours. Unmold and pour sauce over pate. Serve with crackers.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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