Sara Novak Photo
Sara Novak

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.


3 cups water
1 1/2 tsp salt
½ pound shrimp, peeled, tails removed, deveined
4 tbsp butter
1 tbsp fresh lemon juice
1/2 tbsp dry sherry
1 tbsp horseradish cream
1/4 tsp freshly cracked pepper
1 tbsp parsley



  1. Fill a large pot with 3 cups of boiling water and 1 tsp of salt. Bring to a boil.
  2. Add in shrimp and cook until bright pink, one minute. Drain the shrimp and run cold water over them. Pat them dry.
  3. 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.

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This recipe appears in: Seafood

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