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Shrimp Pâté

Ingredients

  • Makes 1 1/2 cups spread

  • 1/2 pound cooked shrimp, peeled and deveined
  • 1/4 cup (1/2 stick) butter, cut into chunks
  • 2 teaspoons dry vermouth or chicken broth
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground mace
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup chopped pistachio nuts
  • 2 large heads Belgian endive

Instructions

  1. 1. Place shrimp, butter, vermouth, lemon juice, mustard, salt, mace, red pepper and black pepper in KitchenAid® Diamond Blender. Pulse on speed 4 (Puree) until smooth.
  2. 2. Place pâté on waxed paper; using waxed paper, shape mixture into 8-inch log. (If mixture is too soft to handle, refrigerate 1 hour.)
  3. 3. Spread pistachio nuts on another sheet of waxed paper. Roll pâté log in nuts to coat. Cover and refrigerate 1 to 3 hours.
  4. 4. Separate endive into individual leaves. Place pâté on serving plate; serve with endive leaves.
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