Created by jclawson
, Monday, 06 December 2010
Serve with bread or crackers as a snack or a light lunch.
2 cups cooked shrimp (fresh or canned)
Juice of 2 large lemons
2 sticks butter, at room temperature
1 tablespoon plus 1 teaspoon dried dill
1 teaspoon anchovy paste
Freshly ground pepper to taste
Party rye for serving
Drain and chop the shrimp, then marinate it in lemon juice for an hour. Using a mixer or a wooden spoon, cream the butter with the dill and anchovy paste. Drain the shrimp well and carefully fold it into the butter mixture. Add salt and pepper to taste. Press the mixture into a crock or bowl, cover with plastic wrap, and refrigerate. Remove the crock from the refrigerator in enough time for the mixture to soften and become spreadable.