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Shrimp and Sundried Tomato Pâté

Created by Chef Michael H. Flores

Serves ten to twelve


  • 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
  • 1 pound Cream cheese
  • 8 ounces Texas goat cheese
  • 4 Green onions
  • 2 sprigs Fresh dill
  • 3 sprigs Fresh thyme, leaves removed, discard stems
  • 1 tsp Hot sauce (e.g., Tabasco)
  • 1/4 cup Capers
  • 2 Tbsp Red onion, diced
  • Juice from 1 lemon
  • Salt, to taste


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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