Shrimp Paté

For a chunkier texture, don't use the food processor. Just coarsely chop shrimp and stir in remaining ingredients.


Makes 1 3/4 cups

Recipe from

Coastal Living


1/2 cup butter
2 shallots
1/2 pound shrimp, peeled and deveined
1/2 teaspoon seafood seasoning
2 teaspoons dry sherry
1/2 (8-ounce) package cream cheese, softened
1 tablespoon fresh lemon juice
2 tablespoons minced fresh chives


Melt butter in a large saucepan over medium heat. Add shallots; sauté until tender. Stir in shrimp and seafood seasoning. Cook 3 to 5 minutes or until shrimp are pink and cooked through.

Transfer mixture to a food processor, and pulse until finely chopped. Add remaining ingredients; pulse to combine. Spoon into serving crock. Cover and chill. Serve with toasted pita chips, toasted baguette slices, or crackers.

July 2004
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