Shrimp pate
6 servings
| Quantity | Ingredient | |
|---|---|---|
| \N | \N | 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 |
| \N | \N | 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