Pate – sorry, I meant pâté – seems like such a fancy word to some people .
Well the real deal, Pâté de Foie Gras, is a pretty big deal; its stuffed with goose live, truffles and pork fat and is expensive and delicious.
But there are other, interesting options.
In fact we encounter pâté's not so fancy cousins almost every time we go shopping: liverwurst is a good example, but all of those little spreadables made from chicken and ham are related.
Are they, or will they ever be, as good as Pâté de Foie Gras? No way.
One of my favorites in this categories shrimp pâté, you could call it a dip, if you like, is so simple to make and will be a hit at your next gathering
Give this a try and let me know how it was.
1 pound large shrimp
1/2 cup best quality mayonnaise
1 cup cream cheese
1/4 cup or less finely diced onion
Tony Chachere's Creole seasoning
1 pinch cayenne
Peel the shrimp, season with Tony's and sauté quickly in hot butter. Remove, drain and allow to cool. Combine the mayonnaise, cream cheese and onion. Put the shrimp in the blender and pulse a few times. Add the mayonnaise mixture a little at a time, pulse and continue until you have the consistency you like. You do not have to use it all. Remember to season as you go. Refrigerate before serving. If you are going to use it as a dip, make it a little looser.