Cheese And Shrimp Pate Recipes

SHRIMP AND FETA CHEESE PASTA

Steps:

• In a medium skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 5 minutes, or until shrimp is pink. Remove shrimp with slotted spoon and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in wine mixture until tender, 10 minutes.
• Toss hot pasta with shrimp, tomato sauce and feta. Feta will melt slightly. Serve.

CHEESE AND SHRIMP PATE

Steps:

• Mix the cream cheese until smooth.
• Mash the shrimp with a fork.
• Combine the cheese, shrimp, lemon juice, onion, 2 T. parsley, horseradish and hot sauce.
• Shape into a mound on your serving plate.
• Combine the potato chips and remaining parsley, and sprinkle over the shrimp mold.
• Cover with plastic wrap and chill until serving time.
• Serve with party breads, crackers, or raw veggies.

EASY SHRIMP PATE

Steps:

• Beat cream cheese, butter and mayo with a fork.
• Process prawns finely and combine with other ingredients.
• Serve on diagonally sliced, toasted baguette.
• Keep warm in oven until ready to serve.

CHEESY SHRIMP AND RICE

Steps:

• Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
• Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
• Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.

L'ERMITAGE'S TERRINE DE LANGOUSTINES (SHRIMP PATE)

Steps:

• Preheat oven to 300 degrees.
• Shell and devein langoustines. Sprinkle with salt and pepper.
• Heat butter in large skillet and add langoustines. Cook, stirring, about a minute or just until langoustines lose raw look. Remove skillet from heat and sprinkle on Cognac.
• Shell and devein shrimp. Put uncooked shrimp in container of food processor and add salt, pepper and nutmeg. Start processing while gradually adding cream.
• Spoon and scrape pureed shrimp mixture into mixing bowl. Add cooked langoustines plus any pan liquid and blend.
• Butter 2-quart glass loaf pan (9 by 5 by 3 inches) and spoon and scrape mixture into it. Smooth over top. Cut out rectangle of wax paper that will fit neatly over mixture. Butter it and place it buttered side down over mixture. Cover closely with foil.
• Set baking dish in basin of simmering water and place in oven. Bake 1 hour 15 minutes. Remove from oven. Remove pate from water bath. Let cool to room temperature, then chill.
• Unmold and serve sliced with green sauce on the side.