1 lb Shrimp, cooked and peeled
1/2 lb Butter
1/2 ts Salt
1/8 ts Celery salt
1/8 ts Cayenne Pepper
1/2 ts Nutmeg
Toast crumbs Grind the shrimp very fine. Cream the butter until soft and add the ground shrimp, mixing well. Then add the seasonings and combine thoroughly. Place in an oblong baking dish and sprinkle toast crumbs over the top of the shrimp mixture. Brown in a hot oven (400) for about three minutes. Cool and place in the refrigerator until time to serve (for several hours at least.) This paste is not as firm as the preceding one, and it has a much more buttery flavor. The nutmeg is quite noticeable, although it blends well with the shrimp. –Mrs. Walter Pringle From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett