This is famous in Biloxi, Mississippi.
1/2 pound small fresh shrimp, cooked, or
2 cans small shrimp
3 tablespoons lemon juice
1/2 cup butter or margarine
2 teaspoons horseradish
1/4 teaspoon salt
1/4 teaspoon nutmeg
Liquid pepper sauce, to taste (about
1/8 teaspoon to start, more if you like)
Bring butter or margarine to room temperature. Drain shrimp and put in blender with lemon juice. Add butter or margarine, horseradish, salt, nutmeg and liquid pepper and blend well at slow speed. Press into a mold and chill.
Serve with Melba toast or other bland dry crackers as an appetizer spread.
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