Shrimp Paste

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While the name doesn't make this the most appealing sounding recipe, it is quite tasty, which is why I am sharing it after enjoying it with my family this past Sunday.  "What is shrimp paste," you ask?  It is just a low-country version of potted shrimp or rilletes.  Like the salmon rilletes, the protein is blended with a fat to make for a creamy and spreadable food.  Anchovy paste is added in the is recipe, so you are likely not to need any additional salt, but do taste for seasoning to be sure.

How does one serve the paste?  We slathered it on buttery crackers, but melba toasts and crostini would work as well.  I think it would also be nice stuffed in vegetables like tomatoes or sugar snap peas.  The paste would make lovely little tea sandwiches layered in between thinly sliced white bread with crusts removed.

Printable Recipe

Shrimp Paste
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!

Source: Adapted from A Love Affair with Southern Cooking by Jean Anderson