YIELD Makes 12 (2-tablespoon) servings
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In an effort to use up the leftover shrimp from last week’s shrimp orzo, I again opened up my Lee Brothers cookbook and went to work on a shrimp pâté. Leftover shrimp don't last very long in the refrigerator, so you really need to think on your feet so that they don't go to waste.
This is a great summer appetizer, served on the back porch as you watch the sunset and sip on a crisp glass of white wine. I added a few more elements to the recipe for a bit of zing and I found that they were effective. I added 1 tbsp of horseradish cream and 1 tbsp flat leaf parsley. You could serve this with a crudite or you could serve it on toast points.
|1 1/2 tsp||salt|
|½ pound||shrimp, peeled, tails removed, deveined|
|1 tbsp||fresh lemon juice|
|1/2 tbsp||dry sherry|
|1 tbsp||horseradish cream|
|1/4 tsp||freshly cracked pepper|
Recipe adapted from Lee Brothers.
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