Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of a The Chocolate Bunny, chose delicious pâté with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pâté recipes to choose from and are allowing us to go wild with our homemade bread choice.
When I read that our challenge this month was pâté and homemade bread I have to admit I was a little scared; I'm not fond of liver (which pate is usually made of) or strangely textured foods and other than brownies and cookies I'm a terrible baker! But I promised myself that I would try new things in the kitchen and that is the reason I joined The Daring Kitchen. So, I went ahead and took the challenge with a few additions and modification of my own (which I'm hoping is okay) and was actually impressed at how much I enjoyed the pâté and bread and even more impressed that my guest enjoyed it too!
I made a spicy shrimp pâté, which I refrigerated instead of baking and severed on Belgian endive and homemade No Knead Artisan Bread.
I made a spicy shrimp pâté, which I refrigerated instead of baking and severed on Belgian endive and homemade No Knead Artisan Bread.
Spicy Shrimp Pâté
Ingredients:
- 1/2 pound cooked peeled shrimp
- 1/4 cup (1/2 stick) unsalted butter, cut into chunks
- 2 teaspoons dry vermouth or chicken broth
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground mace
- 1/8 teaspoon ground red pepper
- 1/8 teaspoon black pepper
- 1 teaspoon chili oil
- 1/2 teaspoon red pepper flakes
- 2 large heads Belgian endive
- 1 small can of tiny shrimp (optional topping)
- 1 sprig of thyme for garnish
Preparation:
Combine cooked shrimp, butter, vermouth, lemon juice, mustard, salt, mace, red pepper, black pepper, chili oil and red pepper flakes in blender or food processor. Process until smooth. Gently form mixture into a plastic wrap coated mold of your choice. (If mixture is too soft to handle refrigerate 1 hour.) Cover and refrigerate 3 to 5 hours. Separate endive into individual leaves. Place pâté on serving plate; serve with endive leaves or bread.
Combine cooked shrimp, butter, vermouth, lemon juice, mustard, salt, mace, red pepper, black pepper, chili oil and red pepper flakes in blender or food processor. Process until smooth. Gently form mixture into a plastic wrap coated mold of your choice. (If mixture is too soft to handle refrigerate 1 hour.) Cover and refrigerate 3 to 5 hours. Separate endive into individual leaves. Place pâté on serving plate; serve with endive leaves or bread.
Yield: Makes 12 (2-tablespoon) servings
7 comments:
Awesome interpretation of the challenge. The pate unmolded so beautifully! And that bread looks fantastic. You totally can bake :)
Wow! Your pate and bread came out wonderful! I love that you made "spicy" shrimp for it! What a great idea. And the endive probably pushed it over the top. Great job on being adventurous and trying out this challenge!
Bread looks awesome!!
Your pâté and bread look fabulous and so glad that you enjoyed the challenge so much after your initial fears. I really like the prawns on top as decoration.
Cheers from Audax in Sydney Australia.
Good for you for stepping out of your comfort zone and with such success! Thanks for participating in our challenge.
I like your pate and your presentation is so inviting. Your bread is gorgeous as well. Shrimp pate was next on my list, if only i had the time before the revelation date.
Thanks for visiting and for your comment.
The love the shape of the pate and the bread looks great too.
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