Shrimp Paste

makes about 2 1/2 cups


1 pound cooked shrimp, shelled and deveined

2 medium scallions, trimmed and coarsely chopped

1 Tablespoon chopped fresh flat-leaf parsely

3 Tablespoons freshly squeezed lemon juice

2 Tablespoons anchovy paste

1 teaspoon dry Sherry

1/2 teaspoon Tabasco sauce or to taste

1/4 teaspoon freshly ground black pepper

1/2 cup (4-ounces) unsalted butter, at room temperature


In the bowl of a food processor, pulse the shrimp, parsley, and scallions until finely chopped.  Add the remaining ingredients and process until smooth.  Scrape down the sides of the bowl with a rubber spatula and pulse again.


Transfer the shrimp paste to a serving bowl or crock, cover with plastic wrap, and refrigerate for several hours for the flavors to blend.  Bring to room temperature before serving. Enjoy!


Printed from thegalleygourmet.net