Spicy Shrimp Pate

One 8 ounce package of cream cheese, softened
2 tablespoons of chili sauce
2 tablespoons of chopped parsley
1 teaspoon of instant minced onion
1/3 teaspoon of hot pepper sauce (Tabasco)
2/3 pound of steamed shrimp, peeled, deveined and cut into pieces

Mix all ingredients well. Chill for 3 hours in a bowl or mold. Use a smooth bowl or mold for this recipe since it contains no gelatin. Invert to serve or just serve from bowl. Serve with crackers. Can also be used as a spread for sandwiches or as a stuffing for celery. Makes 10 servings. 

Shrimp Pate

1 pound of cooked, peeled shrimp
1/4 pound of grated smoked cheddar cheese at room temp.
1 tablespoon of lemon juice
2 tablespoons of soft, unsalted butter
1 tablespoon of dry sherry (opt.)
1/4 cup of chopped onion
1/2 cup of heavy cream
2 tablespoons of Dijon mustard
1/2 teaspoon of salt
Pepper

Combine the shrimp and onions in a food processor; process them briefly so they still have a coarse texture. Add the smoked cheddar cheese, cream, lemon juice and mustard and process briefly. Add butter, 1/4 teaspoon salt and a generous amount of pepper. Process the mixture until it's smooth. Add sherry or more salt to taste. Refrigerate until ready to serve. Serves 8 as an appetizer.

Shrimp Pate

1/3 cup of mayonnaise
One 3 ounce package of cream cheese, cut in cubes
3 tablespoons of chopped onion
3/4 pound of cooked small shrimp, well-drained
1 tablespoon of white horseradish
1 teaspoon of Dijon-style mustard
1 teaspoon of  dry dill
1/2 teaspoon of sugar
1 teaspoon of salt
1 tablespoon of lemon juice
1/4 teaspoon of Tabasco sauce
Crackers or bread rounds

In a food processor fitted with the metal blade, combine mayonnaise and cream cheese. Add remaining ingredients and mix until blended. Shape into a ball or spoon into a crock. Refrigerate several hours or overnight for flavors to blend. May be refrigerated up to 2 days. Do not freeze. Serve pate with crackers or bread rounds. Makes 2 cups