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