Shrimp Paste Tea Sandwiches with Riverbench Rose of Pinot Noir

The name shrimp paste might not sound like the most appetizing thing in the world, but trust me, these little sandwiches are addicting. This old Southern recipe is perfect for baby showers, teas, or just slathered on toast.

• 1 ½ lbs. shrimp
• 2 bay leaves
• 1 tsp. Old Bay Seasoning
• 1 stick of butter, at room temperature
• 1 tbsp. fresh lemon juice
• 1 tsp. hot sauce
• Salt and pepper to taste
• 1 loaf white bread

Place the shrimp in a stockpot and cover with water. Add the bay leaves and seasoning, and stir to combine. Bring to a boil and cook 2 minutes or until shrimp are cooked through. Cool and peel.

In a food processor, pulse the shrimp until coarsely chopped. Cut the butter into pieces and add one by one. Add the lemon juice, hot sauce, salt and pepper. Puree until a smooth paste is formed.
Serve immediately or chill for another day. This is best after it’s had a few hours for the flavors to meld.

To make the sandwiches, apply liberally to the white bread to form a sandwich. Remove the crusts and cut into triangles.