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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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One of Grandma Robert's little delectables. She'd make this with the tiny briny shrimp from the Keys, This was a special occasion treat. We ate thin slices on pieces of melba toast with a squeeze of lemon juice or a dash of hot sauce. Ingredients:
1 lb. of tiny cooked shrimp, (peeled, poached and cooled) |
1/2 lb. of butter |
salt to taste |
Directions:
1. Grind the cooked cooled shrimp using the fine blade of food chopper. Cream butter and work thoroughly into the shrimp. Salt to taste.
2. Pack into an oblong baking dish and bake at 375 degrees or until the mixture leaves the sidesof the dish and it browns ever so slightly on the top. Cool completely.
3. Place in the refrigerator, covered overnight before slicing.
4. Grandma also served this as a lunch dish with a tossed salad and her favorite cheese grits. YUM!
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