- Quick Glance
- Quick Glance
- 15 M
- 30 M
- Serves 6 as a first course, or 20 for cocktails or tea
Fit the bowl of the processor with a steel blade and put in the shrimp. Cover and pulse until coarsely ground.
Add the butter and shallots and process until the mixture forms a paste. Don’t over-process it to a mousse consistency: there should still be some texture. Season to taste with salt, a liberal grinding of white pepper, and a pinch or so of cayenne. Pulse a few times to mix the seasonings. Taste and adjust the seasoning and pulse until mixed.
Lightly butter a 3-cup metal mold, or two smaller molds, or a small loaf pan. Press the paste firmly into it, making sure there are no pockets of trapped air. Cover with a plate or plastic wrap and chill for several hours until firm.
To unmold, stand the mold in a basin of hot water for 1 minute. Loosen the edges with a knife, and invert the mold over a serving plate—the shrimp paste should come out with a couple of firm taps on the top of the mold. Smooth any gaps with a spatula and let it stand until it’s soft enough to spread. Serve with biscuits, toast points, or Melba toasts.
Recipe Testers' Reviews
This is a simple and frequently served Low Country recipe from South Carolina. I have eaten it a number of times when visiting Charleston. I have never failed to enjoy it. This recipe, as prepared by exactly following the ingredients and amounts called for, resulted in what I would call about a 90th percentage result compared to what I have experienced in Charleston. The high point was the vibrant light pink color of the “paste,” and the accompanying airiness after the pulsing in the food processor. Care must be taken not to over-process. My result, which I would not call an actual paste, resulted in the light airy texture cited above. The low point was the limited amount of spiciness imparted from the cayenne. I used 1/4 teaspoon of Nigerian cayenne pepper and probably should have doubled it. In all, this was a winner that was thoroughly enjoyed served on toast points and crackers by 11 guests, who polished off the entire dish within half an hour.