Shrimp Paste

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                            FOOD FUNNY
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Thanks to Anna Welander for today's food funny:

A little girl was wearing one of those Medical Alert bracelets.
An old lady asked her what the bracelet was for. She replied,
"I'm allergic to eggs and shrimp."

The old lady: "Are you allergic to cats too, sweetheart?"

"I don't know. I haven't learned how to cook those yet."

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                            TODAY'S RECIPE
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In Charleston, South Carolina, this dish is traditionally served
at breakfast, spread on toast. 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 (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)
2 tsp (10 ml) salt (or to taste)
1/2 tsp (2 ml) ground white pepper (or to taste)

Drop the shrimp in boiling 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 (750 ml).
Received on Sun Dec 19 11:30:26 2010