Shrimp Paste
This Lowcountry version of shrimp paste relies on minimal ingredients, butter and shallots mainly, to retain the simplicity and flavor of the dish. Using a food processor means you can have it ready for cocktail hour in a snap.
Ingredients
- 1 1/2 pounds cooked shrimp, peeled
- 1/4 pound unsalted butter, softened
- 2 tablespoons grated shallots or yellow onion
- Salt and whole white pepper, in a peppermill
- Ground cayenne pepper
- Biscuits, crisp toast points, or Melba toasts
Instructions
- 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.
Nutrition
Serving: 1serving | Calories: 66kcal | Carbohydrates: 0.5g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 193mg | Fiber: 0.03g | Sugar: 0.1g