08-20-2007, 07:40 AM
| #1 (permalink) |
| Administrator GCB Senior Citizen   Join Date: Dec 2004 Location: The hearts of women everywhere. Age: 28
Posts: 2,675
Rep Power: 46  | Biloxi Butter - 1/2 pound small fresh shrimp, cooked, or 2 cans small shrimp - 3 tablespoons lemon juice - 1/2 cup butter or margarine - 2 teaspoons horseradish - 1/4 teaspoon salt - 1/4 teaspoon nutmeg - Liquid pepper sauce, to taste (about 1/8 teaspoon to start, more if you like) 1. Bring butter or margarine to room temperature. Drain shrimp and put in blender with lemon juice. Add butter or margarine, horseradish, salt, nutmeg and liquid pepper and blend well at slow speed. Press into a mold and chill. 2. Serve with Melba toast or other bland dry crackers as an appetizer spread. |
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