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Title: Shrimp Pate
Categories: Appetizer
Yield: 6 Servings
Jim Vorheis | ||
30 | oz | Canned shrimp |
1/2 | c | Butter, melted |
1/3 | c | Mayonnaise |
1 | sm | Onion, minced |
2 | tb | Fresh lemon juice |
1 | ds | Tabasco sauce |
Sauce: | ||
1 | c | Catsup |
2 | tb | Horseradish |
2 | ts | Fresh 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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