Shrimp Pâté de Luxe

Preparation info
  • 2½ cups

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 or 4 tablespoons Pernod
  • Juice of ½ lemon
  • 1

Method

  1. Put the Pernod, lemon juice, shrimp and seasonings into the container of an electric blender. Blend by turning the blender on and off and stirring with a spatula until the mixture is coarsely chopped.

  2. Stir the blended mixture into the softened butter and add salt and pepper to taste. Place in a mold or bowl and chill.