Shrimp Pâté

Yield: Makes 12 (2-tablespoon) servings
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

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

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
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Pathway Gourmet
United States
Copyright Pathway Gourmet, Inc.  All rights reserved.
Chef Chuck Serpas
Shrimp Pate w/ endive