Shrimp Pate

Serves:

Ingredients:

Jim Vorheis
2 tb Horseradish
1 c Catsup
Sauce:
1 ds Tabasco sauce
2 tb Fresh lemon juice
1 sm Onion, minced
1/3 c Mayonnaise
1/2 c Butter, melted
30 oz Canned shrimp
2 ts Fresh lemon juice

Method:

Mash shrimp well and add onion.
Pour butter over shrimp and onion.
Add mayonnaise, lemon juice and Tabasco sauce.
Mix and pack into a mold.
Refrigerate for 3 hours.
Unmold and pour sauce over pate.
Serve with crackers.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis