Yield: 10 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Cooked shrimp |
| ¼ cup | Chopped, toasted almonds |
| 1 tablespoon | Freshly grated ginger |
| ¼ teaspoon | Curry powder |
| 1 \N | Clove garlic, crushed |
| 1 tablespoon | Fresh lemon juice |
| 2 tablespoons | Finely chopped parsley |
| 2 tablespoons | Melted butter |
| 2 \N | Greek olives, finely chopped Salt and pepper to taste |
| 1 \N | 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