Shrimp cheese pate
34 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Jar tiny Danish shrimp (4-oz), drained | |
| 4 | ounces | Soft or semi soft cheese like Philadelpia Cream |
| Cheese, Creme Danica, or Camembert (1/3 cup) | ||
| Black pepper, freshly ground, few grains | ||
| 1 | teaspoon | Sherry, Medeira, or cognac |
Directions
Combine all ingredients, beat until very smooth. Serve on toast rounds or cucumber slices, or stuff radishes or celery with the mixture. Makes about ¾ cup.
From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.
Shared by: June Hoffman, 8/93
Related recipes
- Cheese-nut pate
- Creole shrimp pate'
- Egyptian shrimp pate
- Four cheese pate
- Hazelnut shrimp cheese puffs
- Prawn pate
- Shrimp & cheese bread
- Shrimp & cheese dip
- Shrimp and cheese bread
- Shrimp and cheese dip
- Shrimp and cream cheese
- Shrimp cheese roll
- Shrimp mousse
- Shrimp pate
- Shrimp patties
- Shrimp pie
- Shrimp puffs
- Shrimp-cheese bake
- Shrimp-cheese puffs
- Shrimp-cheese roll