March 08, 2016

Ingredients

  • 4 pounds fresh shrimp, cooked and shelled
  • 1 medium onion, minced
  • 1 cup melted butter
  • 3 tablespoons lemon juice
  • ½ cup mayonnaise
  • 2 teaspoons dry mustard
  • Kosher salt and freshly ground black pepper

Preparation

Whatever other spice you want (We used ¼ cup fresh minced parsley and 2 tablespoons minced chives, but if you’re keeping for longer than a few days, consider dried spices. We bet a good curry powder would be great.)

Working in batches, grind shrimp and onion in a food processor until a fine, pebbly mix.

(No. Fisher didn’t use a food processor. She calls for mashing shrimp and onion together with a potato masher. If you have that patience and upper body strength, we’re sure sure it will result in a slightly different texture. We could not seem to gather enough of either after the first potato masher bit the dust.)

In a large bowl, mix ground shrimp mixture and melted butter with a wooden spoon until thoroughly incorporated. Beat in lemon juice and mayonnaise; it will become a stiff paste. Add herbs and spices and season to taste. (Fisher says to season highly, as it will be served cold.)

If you’re lucky enough to have a pâté mold, pack it into that. If not, we used half pint mason jars, packing tightly by spoonfuls and pressing out air bubbles. Refrigerate at least 24 hours, and up to one week. Serve with crackers, crostini, or thinly sliced brown bread.

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Ingredients

  • 4 pounds fresh shrimp, cooked and shelled
  • 1 medium onion, minced
  • 1 cup melted butter
  • 3 tablespoons lemon juice
  • ½ cup mayonnaise
  • 2 teaspoons dry mustard
  • Kosher salt and freshly ground black pepper
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