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Shrimp PasteThis is served with toast and is a familiar sight on the tea table in Yorkshire. It vies in popularity with Pan Haggerty.


serves totaltime preptime cookingtime
4 persons 1 hour 20 minutes 40 minutes


{tab Ingredients}

  • 900 ml Shrimps, cooked
  • 150 grams Cod Fillets
  • Anchovy Essence
  • 1 Anchovy Fillet
  • Pinch Mace, ground
  • Pinch Cayenne Pepper
  • Butter
  • Clarified Butter

{tab Instructions}

  1. Peel the shrimps and boil the washed shells in water for 30 minutes.
  2. Put the cod in a pan and strain over them enough shrimp liquid to just cover the fish.
  3. Simmer for 10 minutes, then lift out the fish and reduce the stock to 1 tablespoon.
  4. Pound or liquidise the fish with the anchovy essence and anchovy fillet, season with mace and cayenne.
  5. Set aside to cool.
  6. Weigh the mixture and add an equal amount of butter, beating until the paste is smooth.
  7. Blend in the shrimps and cook the paste in a pan, without boiling, for 3 minutes.
  8. Press the paste into a deep glass or china dish and leave it to cool.
  9. Pour clarified butter over the shrimp paste and serve it chilled.


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