Oregon Shrimp Pate'


  • 2 pounds Oregon Shrimp, well-drained, divided in half
  • 1 pound cream cheese
  • 1 lemon, both juice and zest
  • 6 green onions, finely chopped
  • 1/4 cup fresh chopped parsley
  • 2 tbsp. Dijon mustard
  • 2 tbsp. sugar
  • 1 1/2 tsp. dill weed
  • Dash of Tabasco


  1. Beat cream cheese with electric mixer (or use hands) until creamy.
  2. Add 1 pound of shrimp and mix again until shrimp are broken.
  3. Fold in remaining ingredients and chill.

Use the pate' in the following ways:

  • As a topping for poached or grilled fish
  • Thin with yogurt or sour cream and use as a vegetable dip
  • Broil it in mushroom caps as an appetizer
  • Spread on crackers or bagels

Other uses:

  1. Take 1/2 cup pate'. Add 1/4 cup water chestnuts, 1/4 cup diced mango or nectarine and 1 think slice of red onion for a great filling for a toasted croissant.
  2. Take 1/2 cup pate'. Add 1 cup loosely packed shredded Swiss cheese and a pinch of nutmeg. Use as a filling for crepes.
  3. Take 1/2 cup pate'. Add 1/2 cup shredded mozzarella and 1/2 cup cheddar cheese, 2 tbsp. crisp fried bacon and 2 tbsp. golden raisins. Use a stuffing for chicken breasts.
  4. In a double boiler, add 1 part pate' to 1 part heavy cream, 2 parts Hollandaise sauce and a dash of sherry and you have a sensational sauce for crepes, chicken or vegetables.


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