The City Magazine Since 1975

Shrimp Paste

Reprinted from Hoppin’ John’s Lowcountry Cooking: Recipes and Ruminations from Charleston and the Carolina Coastal Plain by John Martin Taylor. Twentieth Anniversary Edition, copyright 2012 by John Martin Taylor. Published by The University of North Carolina Press. Purchase Hoppin’ John’s Lowcountry Cooking at  
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(Makes about 2 cups)

1 1/2 lbs. cooked shrimp

1/4 lb. (1 stick) unsalted butter

1/4 to 1/2 tsp. ground dry mustard

1 Tbs. amontillado sherry

Salt & freshly ground black pepper, to taste


The shrimp should be cool. Peel the shrimp and grind together withthe rest of the ingredients in a meat grinder set with the fine disk or in a food processor. Chill and serve on crackers or on white bread withthe crusts removed.