Shrimp Pate Recipes

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

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.

EASY SHRIMP PATE

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 PATTY SANDWICHES

Steps:

• In a large bowl, beat the eggs. Add the shrimp, haddock, pancake mix, cornmeal, parsley, celery salt, mustard and paprika; mix well. Shape into 8 patties. Coat with bread crumbs., In a large cast-iron or other heavy skillet, cook patties in oil over medium-high heat until golden brown, 2 minutes on each side. Serve on hamburger buns. Top with lettuce, tomato, onion and mayonnaise as desired.

CLASSIC POTTED SHRIMPS

Steps:

• The day before, melt the butter in a small saucepan over a low heat and add the cayenne pepper and nutmeg. Add the prawns or shrimps to the pan, stir to warm through, and season.
• Using a large slotted spoon, remove the prawns and press them into your ramekins (or serving dish). Allow to cool, then chill for 10-15 mins or until set. Once set, pour the leftover butter in the saucepan over the prawns to cover (you may need to reheat to melt). Return to the fridge to set overnight.
• Before serving, heat oven to 200C/180C fan/gas 6. Cut the ciabatta into thin slices, drizzle with olive oil and toast on a tray in the oven. Once golden, arrange on a serving board with the potted prawns and lemon wedges alongside.

SHRIMP (OR CRAB) PATE

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.