Shrimp Spread

My daughter came home from Baton Rouge at the start of her spring break bearing a sack of fresh oysters and 5 pounds of wonderful shrimp.  If you should ever find yourself anywhere in the vicinity, I highly recommend a stop at Tony’s Seafood Market. The prices are unbeatable and the seafood super fresh.  After a big oyster feast and shrimp boil, I had a little shrimp leftover.  I’m eating this spread right now on wheat-free crackers and it is so good.

1/2 lb. peeled, cooked shrimp
4 tbsp softened clarified butter
1 tbsp fresh parsley
1 heaping tbsp prepared horseradish
juice of 1 lemon
a healthy dose of freshly ground black pepper

Combine everything in a food processor and pulse until you’ve got a rough paste.  Put it in a bowl and refrigerate for an hour or so, covered.  Serve with wheat-free crackers.


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