Shrimp Pate on Crostini

Categories: appitizers- snacks

Ingredients

• 6 cups water
• 2 Lb. unpeeled, medium-size fresh shrimp
• 3 Tbsp. lemon juice
• 1/2 cup butter or margarine, softened
• 1 (3oz.) pkg. cream cheese, softened
• 1/2 cup mayonnaise
• 4 garlic cloves, pressed
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 2 tsp. fines herbs
• 1/2 tsp. ground red pepper
• 1/4 tsp. salt
• 1 baguette
• 3 small cucumbers, sliced

Directions

1. Bring 6 cups water to a boil in a Dutch oven; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain; rinse with cold water. Peel shrimp; devein, if desired. Coarsely chop shrimp. Toss with lemon juice.
2. Combine butter and cream cheese. Add mayonnaise and next 6 ingredients; fold in shrimp mixture.
3. Spoon into a lightly greased 4-cup mold or an 8 × 4-inch loaf pan; cover and chill 8 to 10 hours.
4. Cut baguette into 1/4-inch thick slices, and place on a baking sheet.
5. Bake at 350 degrees for 3 to4 minutes on each side. Cool on wire racks.
6. Unmold pate, and spread on baguette slices; top with cucumbers.

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