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Bay Shrimp Pate

Source of Recipe


Indigine






List of Ingredients



• 3 cups bay shrimp or any small shelled shrimp (about 1-1/3 lbs.)
  
• 3/4 cup good-quality mayonnaise
  
• 1/2 cup coarsely chopped onion
  
• 2 Tbsp chopped fresh dill, or 2 tsp dried dill
  
• 1 lb. (2 cups) clarified unsalted butter
  
• Kosher salt
  
• Lemon wedges for garnish
  






Instructions



1. Drain the shrimp and squeeze to eliminate any excess moisture.
   
   
2. In a food processor fitted with the steel blade, combine the shrimp, mayonnaise, onions and dill. Process until barely pureed. Fold in the clarified butter and add salt to taste.
   
   
3. Line a 4-cup loaf pan with plastic wrap. Pour the shrimp mixture into it. Cover and chill overnight.
   
   
4. Remove the pate from the pan by inverting the mold on a flat plate. Discard the plastic wrap. Slice and serve with lemon wedges.
   
   Serve with thinly sliced sourdough bread and a bottle of white Zinfandel.
   
   Serves 12