Prawn and Basil Pâté

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

This delicious pâté is particularly good for using up a few leftovers or soft prawns.


  • 225 g cooked, peeled prawns or shrimps
  • 50 ml olive oil
  • a dash of cayenne pepper
  • juice of 1 lime or ½ lemon
  • 4 fresh basil leaves
  • salt if necessary
  • clarified butter to seal


Put all the ingredients into a food processor and whizz for a few seconds until they form a paste; Taste for seasoning; it may be necessary to add salt. Pack the mixture into little pots or a terrine. Seal with clarified butter. Serve chilled with hot, thin toast.

If you are using freshly boiled prawn tails in the shell, allow 675 g approximately gross measure, 1.35 kg with heads on.