Prep 15 mins
Cook 30 mins
Just lovely served with hominy grits as a breakfast dish, or for canapes/hors d'oeuvres. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.
- 2 cups shrimp, cooked and peeled
- 1⁄2 cup butter
- salt, to taste
- celery salt, to taste
- cayenne, to taste
- Preheat oven to 350°F.
- Force cooked shrimp through a food grinder or whirl in a food processor to a paste.
- Cream butter until soft; add shrimp and seasonings to taste, mixing until smooth.
- Place in a small bread pan and bake until it leaves the sides of the pan, approximately 30 minutes.
- Chill before slicing.