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Shrimp Pâté on Crostini

Yield 12 appetizer servings


  • 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

How to Make It

  1. 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.

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

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

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

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

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