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Oregon Shrimp Pate

Find shrimp meat, a packaged seafood product, at the fish counter of the supermarket. An equal amount of chopped shrimp may be substituted.

1/2 pound shrimp meat, well-drained, divided in half
1/2 pound cream cheese, at room temperature
1 1/2 tablespoons fresh lemon juice
3 medium scallions, chopped, green part only
2 teaspoons chopped parsley
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons sugar
1/4 teaspoon dill weed
Dash white vermouth
Dash Tabasco
Salt and pepper

Beat cream cheese until soft. Add half the shrimp and mix well. Fold in the remaining ingredients. Chill.

This pate has many uses. Try it as a sauce for poached or grilled fish. Thin it with yogurt or sour cream and call it a vegetable dip. Heat it gently, thin with a little milk and toss with pasta. Or spread it on a cracker.

Chef Gary Puetz

Thursday, November 02, 2000



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