Saturna Island Shrimp Pate

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Fresh shrimp - cooked, peeled
		And cleaned
1/2 cup	99g / 3.5oz	Butter - softened
1/2 tablespoon	7.5ml	Lemon juice
1/2 tablespoon	7.5ml	Cooking sherry
1/2 tablespoon	7.5ml	Onion juice
1/2 teaspoon	2.5ml	Dry mustard
1		Mace
		Salt and freshly ground
		Black pepper - (to taste)

Recipe Instructions

Put all ingredients together in a blender or food processor and whip until well blended.

May be combined by hand if the shrimp are mashed to a paste and then beaten into the butter.

Pack in a crock and chill in refrigerator for several hours before serving. Serve on crackers or small tea cakes.

Source:
British Columbia Heritage Cookbook : by Mary Evans-Atkinson pub 1984 : ISBN 0-920620-60-4

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