Shrimp Paste

Shrimp Paste
Shrimp Paste

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    quarts water

  • 1/2

    cup white inion

  • slice of onion

  • 6

    sprigs of parsley

  • 4

    celery leaves

  • 6

    peppercorns

  • 1

    lb fresh shrimp

  • 2

    tb lemon juice

  • 1/4

    cup dry sherry

  • 1 1/2

    tsp dijon mustard1/2 tsp mace

  • 1/4

    tsp cayenne pepper

  • 1/2

    tsp salt

  • 1

    stick (8 tb) butter, softened

  • 2

    tb parsley, chopped

Directions

1) In a kettle or large saucepan bring water to boil. Add white wine, onion, parsley, celery leaves and peppercorns. Simmer for 5 minutes and add shrimp. Bring slowly back to boil, constantly stirring the shrimp. Bring slowly back to a boil, constantly stirring the shrimp. Simmer for 2-3 minutes until shrimp are bright pink. Drain immediately, and run under cold water. When cooled, peel and devein them. 2) Cut each shrimp into 2-3 pieces. In bowl, combine the shrimp with lemon juice, sherry, mustard, mace, cayenne pepper and salt. Put a little of the shrimp mixture into a blender jar and blend. Do not overblend, or it will loose its texture. Blend the remainder in small portions. In bowl, combine the shrimp mixture with softened butter and parsley. Taste for seasonings. Pack the mixture into small crocks or ramekins, or a single serving dish. Refrigerate overnight. Serve with small toasts or melba crackers.

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