Shrimp Pâté de Luxe

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Preparation info

  • 2½ cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 or 4 tablespoons Pernod
  • Juice of ½ lemon
  • 1 pound cooked shrimp, shelled and deveined
  • ½ teaspoon ground mace
  • Dash of Tabasco
  • 1 teaspoon Dijon mustard
  • ½ cup butter, softened
  • Salt and freshly ground black pepper


  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.

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