Shrimp Paste

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             FOOD FUNNY
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Here's a cute one from our friend Rosemary Zwick in Cape Town, South Africa:

A lady walks into the library, looks around, then gets in line for the
counter. Once she gets to the head of the line, she loudly says, "I'd
like a Big Mac, large fries, and a large Coke."

The librarian looks at her for a moment, then whispers to her, "Ma'am, this is the library."

The lady nods, then whispers, "I'd like a Big Mac, large fries, and a large Coke...."

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             TODAY'S RECIPE
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In Charleston, South Carolina, this dish is traditionally spread on
toast and served at breakfast. You may also serve it as a cocktail snack
or appetizer with wafers or crackers.

Shrimp Paste

1 1/2 lbs (700 g) raw shrimp, shelled and deveined
8 Tbs (1 stick, 110 g) unsalted butter
2 Tbs (30 ml) pale dry sherry
4 tsp (20 ml) fresh lemon juice
4 tsp (20 ml) finely grated onion
1/2 tsp (2 ml) ground mace (optional)
1/2 tsp (2 ml) dry mustard
1/2 tsp (2 ml) cayenne (or to taste)
Salt and freshly ground pepper to taste

Drop the shrimp into boiling salted water and cook uncovered for 3
minutes, until they are firm and pink. Drain and pat completely dry with
paper towels. In a food processor or meat grinder chop until they form a
smooth paste. Beat the butter with a wooden spoon in a deep bowl until
it is light and fluffy. Combine all the ingredients except the ground
shrimp and mix until thoroughly incorporated. Add the shrimp and
continue mixing until the mixture is smooth. Transfer the shrimp paste
to a serving bowl and smooth the surface with a spatula or the back of a
spoon. Cover with foil or plastic wrap and chill in the refrigerator for
at least 4 hours, until the paste is firm. Serve the paste directly from the bowl.
Makes about 3 cups.
Received on Sun Jun 22 22:36:11 2008