RECIPE FROM "SANDY'S
(famous in Biloxi, Mississippi)
1/2 lb. small fresh shrimp, cooked, or
2 cans small shrimp
3 tablespoonslemon juice
1/2 cup butter or margarine
2 teaspoon horseradish
1/4 teaspoon salt
1/4 teaspoon nutmeg
Tabasco (or your favorite pepper sauce), to taste (about 1/8 tsp. to start, more if you like)
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.
Serve with Melba toast or other bland dry crackers as an appetizer spread.