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| 2 1/2 Tasse | water |
| 3/4 x ca. 450 g | Unpeeled medium-size fresh shrimp |
| 1/2 Tasse | butter softened |
| 1 gross | Hard-cooked egg, coarsely chopped |
| 1 Packung | Cream cheese, softened, 3-oz. |
| 1/4 Tasse | onion coarsely chopped |
| 1/4 Tasse | Mayonnaise or salad dressing |
| 1/8 Teelöffel | salt |
| 1/8 Teelöffel | pepper |
| 1/8 Teelöffel | Worcestershire Sauce |
| 1 | cloves garlic |
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Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill, peel, devein, and coarsely chop shrimp.
Position knife blade in food processor bowl; add shrimp, butter, and remaining ingredients. Process until smooth, scraping down sides occasionally.
Line a 2-cup mold or bowl with heavy-duty plastic wrap, allowing plastic wrap to extend over edges at least 2 inches. Spoon shrimp mixture into mold; cover and chill at least 4 hours.
Invert mold onto serving plate. Remove mold, and carefully peel away plastic wrap. Smooth surface with a knife, if necessary. Let stad at room temperature 20 to 30 minutes before serving. Serve with assorted crackers.
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