Shrimp Pâté on Crostini

Recipe from

Southern Living


6 cups water
2 pounds unpeeled, medium-size fresh shrimp
3 tablespoons lemon juice
1/2 cup butter or margarine, softened
1 (3-ounce) package cream cheese, softened
1/2 cup mayonnaise
4 garlic cloves, pressed
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 teaspoons fines herbes
1/2 teaspoon ground red pepper
1/4 teaspoon salt
1 baguette
3 small cucumbers, sliced


Bring 6 cups water to a boil in a Dutch oven; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain; rinse with cold water. Peel shrimp; devein, if desired. Coarsely chop shrimp. Toss with lemon juice.

Combine butter and cream cheese. Add mayonnaise and next 6 ingredients; fold in shrimp mixture.

Spoon into a lightly greased 4-cup mold or an 8- x 4-inch loafpan; cover and chill 8 to 10 hours.

Cut baguette into 1/4-inch-thick slices, and place on a baking sheet.

Bake at 350° for 3 to 4 minutes on each side. Cool on wire racks.

Unmold pâté, and spread on baguette slices; top with cucumber.