Grind the shrimp in a sausage mill or food chopper of some sort, but do not zap it to a mushy state in a food processor. Add the celery to taste and enough mayonnaise to hold the mix together, along with a little white wine Worcestershire sauce, salt, and white pepper. Stir in the minced eggs. Serve hot or cold as a spread on crackers or as a dip. Leftovers, perhaps with the addition of a few capers, can be used as a sandwich spread, along with a little lettuce.
Wine Pairing(s)
Bogle Chardonnay
Lasorda Pinot Grigio del Veneto
CK Mondavi 'Willow Springs' Sauvignon Blanc
Bogle Sauvignon Blanc
Santa Di Terrossa Pinot Grigio
Flinders Bay Unoaked Chardonnay
Steele 'Shooting Star' Chardonnay
Ca' Rugate San Michele
Nora Albarino
Beaucanon Chardonnay
Calories From Fat 9 Protein 11 Calories 60 Calcium 29
Iron 1 Sodium 83 Vitamin A 102 Vitamin C 1
This recipe has been added to the following public cookbooks:
India's Concoctions
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