Egyptian shrimp pate

Yield: 10 servings

Measure Ingredient
½ pounds Cooked shrimp
¼ cup Chopped, toasted almonds
1 tablespoon Freshly grated ginger
¼ teaspoon Curry powder
1 Clove garlic, crushed
1 tablespoon Fresh lemon juice
2 tablespoons Finely chopped parsley
2 tablespoons Melted butter
2 Greek olives, finely chopped Salt and pepper to taste
1 Lemon, cut into wedges for garnish Whole Greek olives for garnish

Puree all ingredients, form into a loaf and refrigerate for 12 hours.

When ready to serve, place loaf on serving dish. Garnish with lemon wedges and olives. Serve with crackers or pita bread.

Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 11-21-94

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