Yield: 10 servings
|½ pounds||Cooked shrimp|
|¼ cup||Chopped, toasted almonds|
|1 tablespoon||Freshly grated ginger|
|¼ teaspoon||Curry powder|
|1||Clove garlic, crushed|
|1 tablespoon||Fresh lemon juice|
|2 tablespoons||Finely chopped parsley|
|2 tablespoons||Melted butter|
|2||Greek olives, finely chopped Salt and pepper to taste|
|1||Lemon, cut into wedges for garnish Whole Greek olives for garnish|
Puree all ingredients, form into a loaf and refrigerate for 12 hours.
When ready to serve, place loaf on serving dish. Garnish with lemon wedges and olives. Serve with crackers or pita bread.
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 11-21-94