YIELD Makes 12 (2-tablespoon) servings
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|
- Fill a large pot with 3 cups of boiling water and 1 tsp of salt. Bring to a boil.
- Add in shrimp and cook until bright pink, one minute. Drain the shrimp and run cold water over them. Pat them dry.
- To a food processor add shrimp, butter, lemon juice, dry sherry, horseradish cream, salt, pepper, and parsley. Blend until smooth but a bit chunky. Garnish with sea salt and lemon juice.
Recipe adapted from Lee Brothers.
Like this? Follow me on Twitter.
You Might Also Like
Read these Seafood appetizer recipes to bring the bounty of the sea to your table in bite-size morsels.
If you're looking for a football-shaped appetizer, try this recipe for Marilyn and Percy's football-shaped lamb sliders from Kick Off Cook Off.