Short description
Preparation description:
Shrimp pate is an ideal dish on its own and as a filling for stuffed eggs, spread for sandwiches, canapés or bruschetta. Serve it cold with a variety of savory pastries.
Prepare the indicated ingredients. Boil the shrimp in advance for 5-8 minutes depending on their size and cool. Or use already boiled seafood. Boil chicken eggs for 12 minutes and cool in ice water.
Peel chicken eggs from the shell, rinse in water along with green onions. Cut the eggs into small cubes, and chop the onion. Put everything in a blender bowl.
Remove shells from shrimp. If using king prawns, then remove the esophagus and rinse them. Cut into cubes and pour into the bowl of a blender or chopper.
Add mayonnaise of any fat content, salt and ground black pepper. Puree everything on the pulsed technique for about 3-4 minutes.
Place the shrimp paste in a gravy boat or bowl and chill in the refrigerator. Serve cold with toast, toast, toasted bread, etc.
Shrimp pate
Preparation description:
Shrimp pate is an ideal dish on its own and as a filling for stuffed eggs, spread for sandwiches, canapés or bruschetta. Serve it cold with a variety of savory pastries.
Prepare the indicated ingredients. Boil the shrimp in advance for 5-8 minutes depending on their size and cool. Or use already boiled seafood. Boil chicken eggs for 12 minutes and cool in ice water.
Peel chicken eggs from the shell, rinse in water along with green onions. Cut the eggs into small cubes, and chop the onion. Put everything in a blender bowl.
Remove shells from shrimp. If using king prawns, then remove the esophagus and rinse them. Cut into cubes and pour into the bowl of a blender or chopper.
Add mayonnaise of any fat content, salt and ground black pepper. Puree everything on the pulsed technique for about 3-4 minutes.
Place the shrimp paste in a gravy boat or bowl and chill in the refrigerator. Serve cold with toast, toast, toasted bread, etc.