- 4 pounds [1.8 kg] fresh shrimps
- 2 medium onions, minced
- 1/2 cup [115 g] melted butter
- 3 tablespoons [45 mL] lemon juice
- 1/2 cup [125 mL] mayonnaise
- Salt and pepper, to taste
- Dry mustard, to taste
- 1/2 cup [125 mL] Cognac
|
- Peel and remove veins from shrimps; boil shrimps into boiling water.
- Into a large bowl, well crush shrimps, mixing in a little of the minced onions.
- When impossible to crush shrimps any more, pour in melted butter; very well blend.
- Mix in lemon juice and mayonnaise, crushing, until of a thick paste consistency.
- Salt, pepper and sprinkle with dry mustard.
- Pour in Cognac; mix.
- Transfer into a mold, pressing well.
- Refrigerate for at least 12 hours before serving.
- To serve, unmold and slice pate, using a really sharp knife.
|
