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