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| recipe title: |
Shrimp Pate |
| category: |
Appetizers, Seafood |
| keywords: |
appetizer, shrimp |
| servings: |
6 |
| ingredients: |
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
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| directions: |
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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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