Southern Shrimp Pate
From midgelet 15 years agoIngredients
- 1 1/2 lbs (700 g) raw shrimp, shelled and deveined shopping list
- 8 Tbs (1 stick, 110 g) unsalted butter shopping list
- 2 Tbs (30 ml) pale dry sherry shopping list
- 4 tsp (20 ml) fresh lemon juice shopping list
- 4 tsp (20 ml) finely grated onion shopping list
- 1/2 tsp (2 ml) ground mace (optional) shopping list
- 1/2 tsp (2 ml) dry mustard shopping list
- 1/2 tsp (2 ml) cayenne (or to taste) shopping list
- salt and freshly ground pepper to taste shopping list
How to make it
- Prep does not include chilling:
- Drop the shrimp into boiling salted water and cook uncovered for 3 minutes, until they are firm and pink.
- Drain and pat completely dry with paper towels.
- In a food processor or meat grinder chop until they form a smooth paste.
- Beat the butter with a wooden spoon in a deep bowl until it is light and fluffy.
- Combine all the ingredients except the ground shrimp and mix until thoroughly incorporated.
- Add the shrimp and continue mixing until the mixture is smooth.
- Transfer the shrimp paste to a serving bowl and smooth the surface with a spatula or the back of a spoon.
- Cover with foil or plastic wrap and chill in the refrigerator for at least 4 hours, until the paste is firm.
- Serve the paste directly from the bowl.
- Makes about 3 cups.
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- momo_55grandma Mountianview, AR
- midgelet Whereabouts, Unknown
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mmy daughter will love this thanks
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