Shrimp Pate Recipes

EASY SHRIMP PATE

Easy Shrimp Pate image

This is so easy and delicious to serve as an appetizer. A friend gave me this recipe and it goes very quickly each time I serve it.

Provided by Ninna

Categories < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

8 1/2 ounces cooked shrimp, shelled & deveined
1 1/2 ounces butter
2 ounces light cream cheese
1 tablespoon light mayonnaise
1 clove garlic, crushed
2 teaspoons lemon juice
1 pinch nutmeg
3 drops hot sauce (I prefer Tabasco)

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.

SHRIMP PATE

SHRIMP PATE image

Categories Condiment/Spread Shellfish Appetizer Boil

Yield 1 bowl

Number Of Ingredients 17

Ingredients

Shrimp boil mixture
2 cups water
1 cup white wine
1 lemon sliced
2 garlic cloves
1 tsp black peppercorn
1 tsp yellow mustard seed
1 lb. shrimp
Pate Ingredients
9 oz. cream cheese
3 anchovy fillets
3 Tbsp butter
1 Tbsp lemon juice
1.2 tsp Dijon mustard
2 small green onions (chopped)
1 Tbsp capers (chopped)
salt & pepper to taste

Steps:

Boil shrimp in shrimp boil mixture until cooked. Cool and peel shrimp. Combine first five pate ingredients in food processor. Then blend in shrimp, then the remaining ingredients a bit more coarse.

SHRIMP TOAST

Shrimp Toast image

Provided by Emeril Lagasse

Categories main-dish

Time 45m

Yield 32 hors d'oeuvres

Number Of Ingredients 13

Ingredients

1/4 cup heavy cream
8 slices brioche or home-style white bread
1/2 cup vegetable oil or clarified butter, for frying
Duck sauce or pepper jelly, for garnishing, optional
8 ounces peeled and deveined raw shrimp (about 9 ounces unpeeled)
1 large egg
1 large egg white
2 tablespoons minced green onions, green parts only
2 tablespoons minced fresh parsley
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper
3 ounces cream cheese, cut into pieces

Steps:

Combine the shrimp, egg, egg white, green onions, parsley, garlic, salt, and white pepper in a food processor and process until blended but still slightly chunky. Add the cream cheese and pulse until smooth and thick. Add the cream and pulse just until blended, being careful not to over process.
Spread 1/4 cup of the shrimp mixture onto each slice of bread, spreading to the edges and smoothing the top.
Heat the vegetable oil to 360 degrees F in large deep skillet. Add the shrimp toast in batches, coated sides down, and fry until golden on the first side, 2 to 2 1/2 minutes. Turn and cook until golden on the second side, about 1 1/2 minutes. Drain on paper towels.
To serve, cut each toast diagonally into quarters. Serve hot, with a drizzle of duck sauce or a dab of pepper jelly, as desired.

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

L'Ermitage's Terrine de Langoustines (Shrimp pate) image

Provided by Craig Claiborne

Categories appetizer

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

3/4 pound raw langoustines, prawns or Spanish red shrimp
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons butter, plus butter for greasing pan and paper
2 tablespoons Cognac
1 1/4 pounds raw shrimp
1/4 teaspoon freshly grated nutmeg
2 1/2 cups heavy cream
Green sauce (see recipe)

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.

SHRIMP (OR CRAB) PATE

Shrimp (Or Crab) Pate image

A tasty appetizer that I got off a Halloween recipe site. Don't know why it was classed as Halloween other than it was served in a "Brain" mold. Works for any occasion for me - delicioso!! Can be halved for smaller events or fewer people.

Provided by NannyMarvel

Categories Spreads

Time 30m

Yield 20 serving(s)

Number Of Ingredients 8

Ingredients

2 (10 3/4 ounce) cans cream of mushroom soup
16 ounces cream cheese, softened
2 (1/4 ounce) envelopes unflavored gelatin, softened in 1/2 cup of water
1 bunch green onion, chopped
3 lbs cooked shrimp or 1 1/2 lbs cooked crabmeat, coarsely chopped
1 cup mayonnaise
1 -2 tablespoon lemon juice
Tabasco sauce

Steps:

Heat soup, undiluted and mix in the cream cheese until smooth. Stir in softened gelatin and blend well. Fold in remaining ingredients and pour into a lightly-oiled mold. Chill until firm and serve with your favorite crackers or hard bread.

Nutrition Facts : Calories 222.7, Fat 14.4, SaturatedFat 6.2, Cholesterol 160.6, Sodium 502.1, Carbohydrate 6, Fiber 0.2, Sugar 1.4, Protein 17.2

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