Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1/2 cp ground cooked shrimp
4 tbsp butter or margerine
1 - Use cleaned, canned, cooked, or quick-frozen shrimp.
2 - Grind as fine as possible.
3 - Cream with butter or margerine until well blended.
4 - Add few drops lemon juice and light sprinkliong of nutmeg.
Makes about 3/4 cp butter
Use for tea sandwiches, canapes, or spread on buttered toast as base
for hot creamed lobster or crab meat.
Keep at room temperature for spreading on toast or sandwiches.
To dress up a simple broiled fish steak, keep the shrimp butter in
the refrigerator. When fish is cooked, and on warm serving platter, add
a slice of cold shrimp butter to each hot steak. Delicious.