Recipe - Saturna Island Shrimp Pate

1 One half pound Fresh shrimp, cooked, peeled
And cleaned
One half cup Butter, softened
One half tablespoon Lemon juice
One half tablespoon Cooking sherry
One half tablespoon Onion juice
One half teaspoon Dry mustard
Pinch of mace
Salt and freshly ground
Black pepper(to taste)

Put all ingredients together in a blender or food processor and whip until
well blended. May be combined by hand if the shrimp are mashed to a paste
and then beaten into the butter. Pack in a crock and chill in refrigerator
for several hours before serving. Serve on crackers or small tea cakes.
Source: British Columbia Heritage Cookbook
: by Mary EvansAtkinson pub 1984
: ISBN 0920620604

From the collection of K.Deck