Recipes
Shrimp Pâté


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
Share a copy of your favorite recipe.  We may post it on our website.
Pathway Gourmet
Catering
United States
985-502-7378
PathwayGourmet@yahoo.com
Copyright Pathway Gourmet, Inc.  All rights reserved.
Chef Chuck Serpas
Shrimp Pate w/ endive