Spicy Shrimp Pate Recipe

ingredients

1/2 pound peeled cooked shrimp
1/4 cup 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

directions

Combine shrimp, butter, vermouth, lemon juice, mustard, salt, mace, red pepper and black pepper in blender or food processor. Process until smooth.

Shape mixture into 8-inch log on waxed paper. (If mixture is too soft to handle refrigerate 1 hour.)

Spread pistachio nuts on sheet of waxed paper. Roll pate log in nuts to coat. Cover and refrigerate 1 to 3 hours.

Separate endive into individual leaves. Place pate on serving plate; serve with endive leaves.

Variation: Spoon shrimp pate into serving howl and sprinkle with pistachio nuts.

nutrition data

Nutritional data has not been calculated yet.