Yield: 6 servings
Measure | Ingredient |
---|---|
Jim Vorheis | |
30 ounces | Canned shrimp |
½ cup | Butter, melted |
⅓ cup | Mayonnaise |
1 small | Onion, minced |
2 tablespoons | Fresh lemon juice |
1 dash | Tabasco sauce |
Sauce: | |
1 cup | Catsup |
2 tablespoons | Horseradish |
2 teaspoons | 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