Low Country Shrimp Pâté

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

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

Americas
United States
North Carolina
Fish course
Starter
Pescatarian

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