SHRIMP PASTE

SHRIMP PASTE

• Quick Glance

• 15 M

• 30 M

• Serves 6 as a first course, or 20 for cocktails or tea

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1 1/2 pounds cooked shrimp, peeled

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1/4 pound unsalted butter, softened

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2 tablespoons grated shallots or yellow onion

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Salt and whole white pepper, in a peppermill

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Ground cayenne pepper

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Biscuits, crisp toast points, or Melba toasts

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1. Fit the bowl of the processor with a steel blade and put in the shrimp. Cover and pulse until coarsely ground.

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2. Add the butter and shallots and process until the mixture forms a paste. Don’t over-process it to a mousse consistency: there should still be some texture. Season to taste with salt, a liberal grinding of white pepper, and a pinch or so of cayenne. Pulse a few times to mix the seasonings. Taste and adjust the seasoning and pulse until mixed.

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3. Lightly butter a 3-cup metal mold, or two smaller molds, or a small loaf pan. Press the paste firmly into it, making sure there are no pockets of trapped air. Cover with a plate or plastic wrap and chill for several hours until firm.

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4. To unmold, stand the mold in a basin of hot water for 1 minute. Loosen the edges with a knife, and invert the mold over a serving plate—the shrimp paste should come out with a couple of firm taps on the top of the mold. Smooth any gaps with a spatula and let it stand until it’s soft enough to spread. Serve with biscuits, toast points, or Melba toasts.