Egyptian Shrimp Pate |
Course : Shrimp
Serves: 8 |
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Ingredients:
1/2 pound bay shrimp |
1/4 cup blanched almonds |
1 teaspoon candied ginger |
1/4 teaspoon curry powder |
1 teaspoon garlic |
1 teaspoon fresh lemon juice |
2 teaspoons parsley |
2 teaspoons unsalted butter |
4 medium greek olives |
1/4 teaspoon salt |
1/2 teaspoon freshly ground white pepper |
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Preparation / Directions:
combine ingredients in a food processor process to a smooth puree line a pate mold with plastic wrap spoon mixture into mold, pack tightly chill for 4-48 hours unmold onto a serving platter garnish as desired serve slightly chilled or at room temperature, with crackers and breads to the side
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Nutritional Information:
72 Calories (kcal); 4g Total Fat; (55% calories from fat); 7g Protein; 1g Carbohydrate; 46mg Cholesterol; 125mg Sodium |
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