Shrimp (Prawn) Pâté Plus Deep Fried Camembert by brianjwood

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Shrimp (Prawn) Pate Plus Deep Fried Camembert
Submitted by brianjwood on August 26, 2002 at 1:38 am

DESCRIPTION
Shrimp (Prawn) Pate; plus Deep Fried Camembert

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Another day, another dollar, or in this case Freebie, two for the price of one. Simple but nice.
Cheers, Brian
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Shrimp Pate

1 clove garlic, coarsely chopped
6 Tbs (90 ml) butter, softened
3 oz (85 g) cream cheese, softened
1 Tbs (15 ml) lemon juice
1/2 tsp (2 ml) hot sauce, or to taste
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
12 oz (350 g) peeled and deveined cooked shrimp (prawns)

Combine all ingredients except the shrimp in an electric food
processor or blender and process until smooth. Add the shrimp and process until the shrimp are finely chopped but not completely pureed. Transfer to a bowl or terrine and chill for at least 2 hours. Servewith toast, crackers, or thinly sliced French bread. Serves 4 to 6.
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
Bon appetit from the Chef at World Wide Recipes
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Deep Fried Camembert

Camembert
Oil for Deep Frying
Bread crumbs
Flour
Egg
Cayenne Pepper

Freeze cheese for 1 hour. Add pinch of cayenne pepper to flour. Heat oil so cube of bread turns golden in about 60 seconds (about 350F, 180C). Cut cheese into bite sized cubes. Roll cheese cubes in flour, then egg, then bread crumbs. Deep fry for 30-40 seconds then remove and drain on absorbent paper. Serve immediately as an appetizer with any sauce. Fruit sauce works well.
Note: Cheese must be very cold, and well coated with bread crumbs or else it will fall apart.
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
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