entertainingfoodFood & Drinkin the kitchen withkristina gillrecipes

in the kitchen with tara guerard’s shrimp paste sandwiches and lowcountry lemonade

by Kristina Gill

Despite my enormous collection of cookbooks for all occasions, and my penchant for appetizers from On A Stick!, I always clip easy appetizer recipes from magazines when they fall between my hands! (Or in doctor’s offices, I copy them on my BlackBerry!) I especially like this week’s recipes for Shrimp Paste Sandwiches (using local shrimp) and Lowcountry Lemonade by wedding event designer Tara Guerard because they are so simple, use few bowls and come together in under 15 minutes! I don’t usually keep shrimp on hand, but I can tell you what will be on my table the next time people come over! — Kristina

About Tara: For over a decade, clients across the United States have turned Tara Guerard for her Southern-cum-contemporary affairs and impeccably executed events. With a core business in event design, Tara has expanded her brand to include commercial and residential interior design. She has studios in Charleston, South Carolina, and New York. A noted style expert, Tara has been featured in Food & Wine, InStyle, Southern Accents, Southern Living, the Style Network, Fine Living, Town & Country Weddings, Martha Stewart Weddings and on the Martha Stewart Show, among other media outlets. Tara has published two books, Southern Weddings: New Looks from the Old South and Weddings by Tara Guérard. Tara lives in Charleston with her husband, Russell, their sons, Aiken and Myers, and Springer Spaniel, Georgia.

Read more after the jump!

Local Shrimp Paste Sandwiches
Serves 4–6


  • 1 pound medium-sized local shrimp, cooked, peeled and deveined
  • 1/2 teaspoon salt or to taste
  • juice of half lemon
  • 1 bunch of fresh dill
  • 1/4 teaspoon of pureed or finely diced onion
  • 1/4 teaspoon of tabasco sauce
  • 1/4 cup of Hellman’s (or your favorite) mayonnaise
  • 1 baguette or a loaf of your favorite bread



1. To prepare the shrimp, peel, dehead and devein them and place in boiling water for 1 to 4 minutes until they turn pink. To test, cut one open; it should be pink all the way through. If it is transparent, it needs further cooking but be careful not to overcook (they become mushy), so test one shrimp early!

2. Add all ingredients to a food processor and process until the mixture forms a chunky paste, as in the images. Again, try not to over mix; a little texture and tiny chunks make it good!

3. Spread mixture on toasted baguettes. Top with diced cucumbers and/or tomatoes, or serve as a tea sandwich on your favorite soft bread! I like it best when the crust is cut off, and so do my children!


Lowcountry Lemonade
Serves 4–6 people


  • 3/4 cup sugar
  • 5 lemons
  • 2 oz peach schnapps for every 6 oz of lemonade
  • one bunch of mint, rinsed and dried



1. To make a pitcher to share with friends, you should first make the simple syrup (heat 3/4 cup sugar with 1 cup water in a small saucepan until sugar is completely dissolved). Add the juice of five lemons and add both to a pitcher. Add 3 to 4 cups (to taste) of cold water (therefore, 8 to 10 ounces peach schnapps). Refrigerate for at least 30 minutes.

2. Serve over crushed ice and garnish with fresh mint leaf.


{Images by Andrew Cebulka}

Why Tara Chose These Recipes
These shrimp tea sandwiches make such a simple (yet impressive) hors d’oeuvre because they are not only easy to prepare, but I can help boost our local struggling shrimp industry. I also like offering bite-sized and easy-to-eat items — no mess, no fuss AND it is a Southern favorite. I’ve chosen to serve the sandwiches with Lowcountry Lemonade because it does not have a high alcohol content (the percentage is basically similar to a beer or glass of wine), which is particularly nice for a specialty drink. I personally do not like offering something like a martini in the hot summer heat — and everybody enjoys this drink, as it’s not too sweet.

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