Shrimp pate

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
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

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