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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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Guests just wolf this down. It keeps them busy while I finish the soup course. This would also be good stuffed into cherry tomatoes. Ingredients:
1 lb shrimp |
1/3 cup shallot |
1 tablespoon dijon mustard |
1 tablespoon horseradish |
3 tablespoons fresh lime juice |
4 dashes worcestershire sauce |
4 dashes tabasco sauce |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup mayonnaise |
1 baguette, sliced |
Directions:
1. Peel, devein and steam the shrimp; allow to cool.
2. Combine all other ingredients in a food processor.
3. Add cooled shrimp and pulse chop until a coarse paste is achieved.
4. Transfer to a bowl and stir in more mayonnaise, if needed, to achieve a spreading consistancy.
5. Chill at least 4 hours.
6. Serve with baguette slices.
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