Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Spicy Shrimp Pate
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- #102092
serves/makes:
ready in:
1-2 hrs
1-2 hrs
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.
added by
jesse
nutrition data
Nutritional data has not been calculated yet.
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