Egyptian shrimp pate
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Cooked shrimp |
| ¼ | cup | Chopped, toasted almonds |
| 1 | tablespoon | Freshly grated ginger |
| ¼ | teaspoon | Curry powder |
| 1 | Clove garlic, crushed | |
| 1 | tablespoon | Fresh lemon juice |
| 2 | tablespoons | Finely chopped parsley |
| 2 | tablespoons | Melted butter |
| 2 | Greek olives, finely chopped Salt and pepper to taste | |
| 1 | Lemon, cut into wedges for garnish Whole Greek olives for garnish | |
Directions
Puree all ingredients, form into a loaf and refrigerate for 12 hours.
When ready to serve, place loaf on serving dish. Garnish with lemon wedges and olives. Serve with crackers or pita bread.
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 11-21-94
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