Shrimp And Pistachio Pate2013-06-20
- Servings : 6
A pate with crunch!
- 1 lb small or chopped shrimp, cooked
- 1/2 lb butter
- 1 clove garlic mashed
- 3/4 tsp salt
- 1/2 tsp freshly ground pepper
- 1 tsp thyme
- 1 tsp Pernod or cognac
- 1/3 cup pistachio nuts, peeled and halved
Melt 3/4 cup butter, add the garlic then add half the shrimp. Heat thoroughly but do not cook. Add salt and pepper, thyme, and Pernod or cognac and puree in a blender.
Heat the rest of the shrimp in the remaining butter. Add pureed mixture and pistachios and adjust seasonings to taste.
Stir gently until heated through.
Pack in crocks or small dishes, decorate with pistachios, cover with plastic wrap and then with foil. Refrigerate