Shrimp Pâté de Luxe from New York Times Menu Cookbook by Craig Claiborne
Put the Pernod, lemon juice, shrimp and seasonings into the container of an electric blender. Blend by turning the blender on and off and stirring with a spatula until the mixture is coarsely chopp...
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Cooking tools:
- Blender
- Spatula
Ingredients
- Juice of ½ lemon
- 3 or 4 tablespoons Pernod
- Salt
- freshly ground black pepper
- Dash of Tabasco
- 1 teaspoon Dijon mustard
- ½ cup butter, softened
- ½ teaspoon ground mace
- 1 pound cooked shrimp, shelled and deveined
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