Low Country Shrimp Pâté

Preparation info
  • Yields

    6 to 8

    • Difficulty


Appears in
Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

A seafood pâté makes an elegant first course with an herb mayonnaise or green sauce. The traditional Carolina version, however, is served on toast, more often with drink than at the table.


  • 1 tablespoon (15 g) butter
  • 4 ounces (115


Preheat oven to 400°F (204°C).

Grease the loaf pan with the tablespoon of butter and line the bottom and sides with the ham. There should be enough ham left to top the finished pâté.

Divide the shrimp into three equal portions in three bowls. Put an egg white in each of