Shrimp Pâté
by the Editors of Easy Home Cooking Magazine
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Shrimp Pâté
Shrimp Paté
Yield: Makes 12 (2-tablespoon) servings
Ingredients:
1/2
pound cooked peeled shrimp
1/4
cup (1/2 stick) unsalted butter, cut into chunks
2
teaspoons dry vermouth or chicken broth
1
teaspoon lemon juice
1
teaspoon Dijon mustard
1/4
teaspoon salt
1/4
teaspoon ground mace
1/8
teaspoon ground red pepper
1/8
teaspoon black pepper
1/2
cup chopped pistachio nuts
2
large heads Belgian endive
Preparation:
1.
Combine shrimp, butter, vermouth, lemon juice, mustard, salt, mace, red pepper and black pepper in blender or food processor. Process until smooth. Gently form mixture into 8-inch log on waxed paper. (If mixture is too soft to handle refrigerate 1 hour.)
2.
Spread pistachio nuts on sheet of waxed paper. Roll paté log in nuts to coat. Cover and refrigerate 1 to 3 hours.
3.
Separate endive into individual leaves. Place paté on serving plate; serve with endive leaves.
Variation:
Spoon shrimp paté into serving bowl and sprinkle with pistachio nuts.
Nutritional Information:
| Serving Size: 2 tablespoons pâté | |
| Fiber | 1 g |
| Carbohydrate | 2 g |
| Cholesterol | 40 mg |
| Saturated Fat | 3 g |
| Total Fat | 7 g |
| Calories from Fat | 67 % |
| Calories | 89 |
| Protein | 5 g |
| Sodium | 87 mg |
Dietary Exchange:
| Fat | 1 |
| Meat | 1 |
This recipe appears in: Seafood