Shrimp and Sundried Tomato Pâté
Created by Chef Michael H. Flores
Serves ten to twelve
Ingredients
-
1/2 pound
Texas shrimp, cooked, tails and shells removed
-
1/2 pound
Texas shrimp, cooked, tails and shells removed, roughly chopped
-
1 cup
Sundried tomatoes, rehydrated
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1 pound
Cream cheese
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8 ounces
Texas goat cheese
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4
Green onions
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2 sprigs
Fresh dill
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3 sprigs
Fresh thyme, leaves removed, discard stems
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1 tsp
Hot sauce (e.g., Tabasco)
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1/4 cup
Capers
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2 Tbsp
Red onion, diced
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Juice from 1 lemon
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Salt, to taste
Directions
Place only the half-pound of the whole shrimp in a food processor along with
all of the other ingredients (except capers and red onions) and purée until
smooth. Remove to a bowl and stir in the remaining half-pound chopped shrimp. Pour
into a round bowl lined with plastic wrap, pat down and refrigerate for several
hours to overnight. To serve, unmold on a platter and top with capers and onions.
Serve with crackers.
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