Total Time
4hrs 20mins
Prep 20 mins
Cook 4 hrs

Guests just wolf this down. It keeps them busy while I finish the soup course. This would also be good stuffed into cherry tomatoes.

Ingredients Nutrition

Directions

  1. Peel, devein and steam the shrimp; allow to cool.
  2. Combine all other ingredients in a food processor.
  3. Add cooled shrimp and pulse chop until a coarse paste is achieved.
  4. Transfer to a bowl and stir in more mayonnaise, if needed, to achieve a spreading consistancy.
  5. Chill at least 4 hours.
  6. Serve with baguette slices.

Reviews

(1)
Most Helpful

Although this was made for the 2 of us, the next time I make this it'll be for one of the monthly groups I host as a great new addition to my finger food buffet! Absolutely wonderful, & the only thing I changed was to reduce the amount of salt to less than 1/4 teaspoon! Thanks for a great new recipe keeper! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]

Sydney Mike March 25, 2011

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