The City Magazine Since 1975

Shrimp Paste

<p>Reprinted from <em>Hoppin’ John’s Lowcountry Cooking: Recipes and Ruminations from Charleston and the Carolina Coastal Plain</em> by John Martin Taylor. Twentieth Anniversary Edition, copyright 2012 by John Martin Taylor. Published by The University of North Carolina Press. Purchase <em>Hoppin’ John’s Lowcountry Cooking</em> at <a href="https://hoppinjohns.com/index.php?page=shop.product_details&flypage=flypage.tpl&product_id=4&category_id=1&option=com_virtuemart&Itemid=77">https://hoppinjohns.com/index.php?page=shop.product_details&flypage=flyp...</a></p> <p> </p>
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INGREDIENTS: 

(Makes about 2 cups)

1 1/2 lbs. cooked shrimp

1/4 lb. (1 stick) unsalted butter

1/4 to 1/2 tsp. ground dry mustard

1 Tbs. amontillado sherry

Salt & freshly ground black pepper, to taste

DIRECTIONS: 

The shrimp should be cool. Peel the shrimp and grind together withthe rest of the ingredients in a meat grinder set with the fine disk or in a food processor. Chill and serve on crackers or on white bread withthe crusts removed.

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