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.
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
Fat 1 Meat 1
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