Recipe: Shrimp Paté

Serves 6


1 lb. cooked shrimp
1/4 cup finely minced yellow onion
6 Tbsp. melted sweet butter
2 Tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. dry mustard


Make sure shrimp are thoroughly thawed and drain off any liquid. Put them in a large bowl and mash with a potato masher until crumbled, or pulse briefly in a food processor. You don’t need a paste, just something like ground shrimp. Add onions and mash or pulse until blended. If using food processor, transfer to a bowl at this point. Slowly mash in melted butter. Stir salt and mustard into lemon juice until dissolved, then mash into the paste. Pack into a container and refrigerate at least 12 hours. Serve with water crackers. Use within a day or two.