Name: Low Country Shrimp Pâté
Yield: Yields 6 to 8 servings
Cuisine: United States
Ingredients: Boiling water for a bain-marie; ¼ cup (60 ml) heavy cream; 2 tablespoons chopped, fresh parsley; 4 ounces (115 g) lightly smoked ham, very thinly sliced; 1½ pounds (675 g) raw shrimp, peeled; 2 egg whites; 1 tablespoon (15 g) butter; ½ teaspoon white pepper; 1¼ teaspoons salt; 4 ounces (115 g) butter, softened; ¼ teaspoon freshly grated nutmeg; ⅛ teaspoon ground cayenne; Zest of one lemon, finely grated; 1 whole egg; 1 tablespoon sherry; 1 tablespoon lemon juice

Preparation info

Yields
6 to 8
servings

Difficulty
Medium

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.

Ingredients

1 tablespoon (15 g) butter
4 ounces (115

Method

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