Irish Shrimp Pate
2 servings
40 minutes
Irish shrimp pâté is an exquisite dish rooted in the traditions of Irish cuisine, known for its love of seafood and rich creamy flavors. Tender shrimp mixed with aromatic butter, cream, and spices create a velvety texture and refined taste with hints of garlic and paprika. This pâté is served chilled, making it perfect for appetizers and festive tables. A topping of melted butter adds special richness to the dish, while garnishing with whole royal shrimp and herbs makes it truly elegant. The Irish often enjoy this pâté with crispy toasts or fresh bread, complemented by a glass of white wine or classic Irish cider.
1
Pour boiling water over the shrimp and let it sit for a couple of minutes. Then drain the water and clean the shrimp.
- Peeled shrimp: 100 g
2
Place peeled shrimp, 200 grams of softened butter (leave 50 grams of butter), garlic, cream, paprika, pepper, and salt in a bowl. Blend everything until creamy.
- Peeled shrimp: 100 g
- Butter: 250 g
- Garlic: 2 cloves
- Cream 25% fat: 100 ml
- Ground paprika: pinch
- Salt: to taste
- Ground black pepper: to taste
3
Melt the remaining 50 grams of butter over low heat. Remove from heat and carefully pour into a small container.
- Butter: 250 g
4
Spread the pâté into ramekins or molds.
5
Pour the melted butter into the pâté molds and refrigerate for at least 3 hours.
6
Garnish with whole shrimp and a sprig of greenery when serving.
- King prawns: 6 pieces
