Shrimp Pâté

The food processor is one of the busy cook’s best friends, as this simple but delicious recipe demonstrates.

Even though I can only find statistics on seafood consumption in the United States, I am willing to bet that worldwide we eat more tons of shrimp than anything else we pull from the oceans. This dish is the perfect appetizer/snack/canape for spreading on celery, cucumbers slices - or toast points and crackers for your guests.


Shrimp Pâté

Nutrition Facts
Serving Size 89g (about 3 oz) Serves 6

Amount Per Serving
Calories 166
Total Fat 11.8g
Saturated Fat 7.2g
Trans Fat 0.0g
Cholesterol 142mg4
Sodium 223mg
Total Carbohydrates 1.0g
Protein 13.6g

1 clove garlic, coarsely chopped
1/4 cup chopped onion
4 Tbs butter, softened
2 oz cream cheese, softened
2 oz Greek yogurt
1 Tbs lemon juice
1/2 tsp hot sauce, or to taste
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
12 oz (350 g) peeled and deveined cooked shrimp (prawns)


Combine all ingredients except the shrimp in an electric food processor or blender and process until smooth.
Add the shrimp and process until the shrimp are finely chopped but not completely pureed.
Pour into a round bowl or terrine lined with plastic wrap, pat down and refrigerate for several hours to overnight. To serve, unmold onto a platter .
Garnish with chopped fresh chives, dill, capers or chopped sun dried tomatoes

Cook's Notes: If you don't have time to soften your butter and cream cheese, you can microwave them in 10 second increments until they reach room temperature. Once or twice usually does it. 

*You can have a crispy cracker with these if you make my Coconut Flour Toasts 

1 Tablespoon coconut flour
2 Tablespoons grated hard (Parmesan or similar) cheese
1/4 teaspoon Splenda Granular (or equivalent)
1/4 teaspoon baking powder
tiny pinch of salt
1 egg
2 Tablespoons coconut milk (or soy milk, almond milk, cow's milk, moose milk...)
1 teaspoon olive oil

Combine the dry ingredients in a small bowl. Work out clumps.
Make a well in the center.
Add the egg, milk and oil.
Stir well with a fork.

Let rest for at least 5 minutes to allow the coconut flour to absorb the liquid.

Spray the inside of a straight sided mug with cooking spray.
Spoon half the batter into the mug.
Tap it on the counter to remove air bubbles.
Cook in the microwave for 60 to 65 seconds. The center should be steaming, but firm to the touch.
Run a knife around the edge and remove the bread, allowing it to cool on the counter.

To make toasts, slice the bread into 4 thin disks and arrange on a parchment, foil or silpat lined baking sheet
Repeat steps with the remaining batter.
Bake at 350F until browned and crunchy. may require turning once.
Store short term in a sealed container in a cool dry place.

Cook's Notes: Add your favorite herbs or spices to create a variety of flavors. I recommend a little powdered ranch dressing mix!