| Recipes |
Shrimp Pâté
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.
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
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.
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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| Copyright Pathway Gourmet, Inc. All rights reserved. Chef Chuck Serpas |
