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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
6 cups water |
2 pounds unpeeled, medium-size fresh shrimp |
3 tablespoons lemon juice |
1/2 cup butter or margarine, softened |
1 (3-ounce) package cream cheese, softened |
1/2 cup mayonnaise |
4 garlic cloves, pressed |
1/4 cup chopped fresh parsley |
1/4 cup chopped fresh basil |
2 teaspoons fines herbes |
1/2 teaspoon ground red pepper |
1/4 teaspoon salt |
1 baguette |
3 small cucumbers, sliced |
Directions:
1. Bring 6 cups water to a boil in a Dutch oven; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain; rinse with cold water. Peel shrimp; devein, if desired. Coarsely chop shrimp. Toss with lemon juice.
2. Combine butter and cream cheese. Add mayonnaise and next 6 ingredients; fold in shrimp mixture.
3. Spoon into a lightly greased 4-cup mold or an 8- x 4-inch loafpan; cover and chill 8 to 10 hours.
4. Cut baguette into 1/4-inch-thick slices, and place on a baking sheet.
5. Bake at 350° for 3 to 4 minutes on each side. Cool on wire racks.
6. Unmold pâté, and spread on baguette slices; top with cucumber.
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