Shrimp Pate

Recipes Ingredients:

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

Recipe Instructions:

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