Shrimp Paste

Shrimp Paste is an old recipe that always hits the spot. Served with toast normally at breakfast for a healthy start to the day or in a sandwich for a lovely snack. In many ways, this is a pate. This is a simple method of an old recipe. However, Shrimp Paste, with its many different recipes are used across the world especially in Asian countries. Also it is mainly used as a seasoning to flavour dishes. In Asian countries, the shrimp and krill are crushed with salt and left to ferment for several weeks. Also, the paste can be used in Shrimp
Pad Thai and Pork Satay.

Shrimp Paste

An old recipe that always hits the spot. Serve with toast normally at breakfast for a healthy start to the day.

4.77 from 51 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Breakfast, Canapes, Pate, Side Dish

Cuisine: British

Keyword: Dairy, Dips/Spreads, Seafood, Spice

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 4 hours hours 25 minutes minutes

Servings: 400 grammes

Calories: 65kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• 1 1/2 lbs shrimp raw, shelled and deveined
• 8 tbsp unsalted butter
• 2 tbsp sherry pale dry is best
• 4 tsp lemon juice
• 4 tsp onion finely grated
• 1/2 tsp ground mace optional
• 1/2 tsp mustard powdered
• 1/2 tsp cayenne pepper to taste
• salt to taste
• ground pepper to taste

Instructions

• Drop the shrimp into boiling salted water and cook uncovered for 3 minutes, until they are firm and pink.
  1 1/2 lbs shrimp
• Drain and pat completely dry with paper towels.
• In a food processor or meat grinder chop until they form a smooth paste.
• Beat the butter with a wooden spoon in a deep bowl until it is light and fluffy.
  8 tbsp unsalted butter
• Combine all the ingredients except the ground shrimp and mix until thoroughly incorporated.
  2 tbsp sherry, 4 tsp lemon juice, 4 tsp onion, 1/2 tsp ground mace, 1/2 tsp mustard, 1/2 tsp cayenne pepper, salt, ground pepper
• Add the shrimp and continue mixing until the mixture is smooth.
• Transfer the shrimp paste to a serving bowl and smooth the surface with a spatula or the back of a spoon.
• Cover with foil or plastic wrap and chill in the refrigerator for at least 4 hours, until the paste is firm.
• Serve the paste directly from the bowl.

Notes

 

Image curtesy of By by daxiang stef (http://flickr.com/photos/daxiang/301129080/) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

Nutrition

Calories: 65kcal | Carbohydrates: 1g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 193mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 222IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg