Shrimp Pate

Four ingredients. Five minutes. One food processor. That’s it.

Cooked shrimp, softened cream cheese, butter, and a splash of brandy get blitzed together into a smooth, spreadable pate that tastes like you spent all afternoon on it.

Pile it onto crackers, tuck it into endive leaves, or spread it on toasted baguette rounds. It’s the kind of no-fuss appetizer that makes you look like a genius.

Variations

• Smoked shrimp: Use smoked shrimp for a deeper, more complex flavor.
• Herb-loaded: Pulse in fresh dill or chives at the end for a bright, green-flecked version.
• Spicy kick: Add a few dashes of hot sauce or a pinch of cayenne before blending.

Pro Tips

• Soften the cream cheese and butter to room temperature before blending. Cold chunks won’t smooth out properly.
• Chill the pate for at least an hour before serving. The flavors tighten up and the texture firms into a scoopable spread.
• If you want a chunkier texture, reserve a few shrimp and pulse them in briefly at the very end.