Shrimp Paste
Yield
6 servingsPrep
20 minCook
3 minReady
23 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
cooked and peeled |
|
| ½ | pound |
butter
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
celery salt
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
nutmeg
|
|
| 1 | x |
bread
crumbs, toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
cooked and peeled |
|
| 226.8 | g |
butter
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
celery salt
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 2.5 | ml |
nutmeg
|
|
| 1 | x |
bread
crumbs, toasted |
*
|
Directions
Grind the shrimp very fine.
Cream the butter until soft and add the ground shrimp, mixing well.
Then add the seasonings and combine thoroughly.
Place in an oblong baking dish and sprinkle toast crumbs over the top of the shrimp mixture.
Brown in a hot oven (400 degrees F) for about 3 minutes.
Cool and place in the refrigerator until time to serve (for several hours at least.)
The nutmeg is quite noticeable, although it blends well with the shrimp.
