Title: Saturna Island Shrimp Pate
Categories: Seafood, Appetizers
Yield: 1 Servings

1 1/2 lb Fresh shrimp, cooked, peeled
And cleaned
1/2 c Butter, softened
1/2 tb Lemon juice
1/2 tb Cooking sherry
1/2 tb Onion juice
1/2 ts Dry mustard
Pinch of mace
Salt and freshly ground
Black pepper(to taste)

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

From the collection of K.Deck