Shrimp Pâté on Crostini

Yield: 12 appetizer servings
Recipe from Southern Living

More From Southern Living


Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shrimp Pâté on Crostini Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy