We made this Shrimp and Egg Pate appetizer with New Year’s Eve in mind, but it’s great for any time!
Sounds weird, tastes good. This is essentially a chunky dip, but it’s thick and works best spread on crackers or veggie slices. A better description may be something between pate and terrine. We also packed it into a mold (a small gladware container) and served it on a vintage goose appetizer plate. But you can also roll it into a log, or even just dump it onto a plate and surround it with slices of baguette.
You can customize the spices and add a different veggie in place of the roasted red peppers in the pate if you’d like. We talk more about making this dip in Episode 161 of our podcast.
For other great appetizers, try Deviled Eggs 5 Ways, Deconstructed Scotch Eggs, or delicious Stuffed Mushrooms.
Shrimp and Egg Pate
Ingredients
- 2-3 hard boiled eggs peeled
- 1 cup cooked shrimp tailed and deveined
- ½ cup roasted red pepper
- 4 tablespoons 2 oz butter or dairy free butter, cold
- 4 tablespoons 2 oz cream cheese or dairy free cream cheese
- 1-2 teaspoons Old Bay
- ½ teaspoon dried dill
Instructions
- Combine all ingredients in the bowl of a food processor. Pulse until the mixture looks the way you want it. We kept it a bit chunky, more like a terrine. But you can process it down into a smooth pate if that works better for you. You can also chop with a knife and stir everything very well together in a mixing bowl if you prefer.
- Spray or oil whatever container you want to use as a mold. You can also line it with plastic wrap that has been sprayed. Pack in the pate, smooth the bottom, and place in the refrigerator to chill for at least an hour.
- Unmold onto a serving plate or platter. Serve with small knives for spreading. Viola!