Shrimp Paste
This recipe might be from the low-country, but it is high on sweet shrimp flavor!
Servings: 2.5 cups
Equipment
Ingredients
- 1 pound cooked shrimp shelled and deveined
- 2 medium scallions trimmed and coarsely chopped
- 1 tablespoon chopped fresh flat-leaf parsley
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons anchovy paste
- 1 teaspoon dry Sherry
- ½ teaspoon Tabasco sauce or to taste
- ¼ teaspoon freshly ground black pepper
- ½ cup (4 ounces) unsalted butter, at room temperature
Instructions
- 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, preferably overnight, to allow the flavors to blend. Bring to room temperature before serving. Enjoy!
Nutrition
Calories: 491kcal | Carbohydrates: 4g | Protein: 29g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 337mg | Sodium: 1526mg | Potassium: 345mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 1700IU | Vitamin C: 12mg | Calcium: 150mg | Iron: 1mg
