Shrimp Paste

Ingredients

• a pound of shrimps
• two ounces of butter
• a pint of hot water

Method

1. 1

   Boil the shrimps half an hour; when cool, shell them; put the shells in a mortar, and pound them to a paste; add two ounces of butter to the pound of shells, and season with salt and cayenne; add a pint of hot water, and simmer an hour; strain.

2. 2

   Now put the edible or tail part in the mortar, and pound it to a paste, moisten with the liquid from the shells, and season liberally with salt and cayenne.

3. 3

   Put it in a double saucepan, surrounded by water, and heat it through.

4. 4

   Fill the jars three-fourths full of the mixture.

5. 5

   Pour over it enough melted butter to fill the jar, and keep in a cool place.

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 7. The excerpt below is the record exactly as published.

SHRIMP PASTE. to be attended with difficulties when attempted by amateurs.) Boil twenty-five minutes, then plunge in cold water to cool. Remove the nails, scales, and outer skin, turn it over, and separate and remove the breast or lower shell. Remove the entrails carefully, saving the liver only ; cut off the gall bag without breaking it ; divide the remainder of the flesh in neat pieces, put them in a pot, and add a gallon of water. Simmer four hours. Add salt to taste, a teaspoonful of whole peppercorns, a pinch of nutmeg, the grated rind of a lemon, and a heaping table- spoonful of mixed dry herbs. Five minutes before ser\'ing, add a pint of sherry, a little cayenne, and three hard-boiled eggs chopped fine ; cut a lemon in slices, and add them, and serve. Should the turtle contain eggs, they may be served separately. Shrimp Paste. — You can make an excel- lent shrimp paste as follows : Boil the shrimps half an hour ; when cool, shell them ; put the shells in a mortar, and pound them to a paste ; add two ounces of butter to the pound of shells, and season with salt and cayenne ; add a pint of hot water

Cook this with the app: pantry check, scaling, and the assistant.