Recipe: Perfect Chicken N Shrimp Pate

Chicken N Shrimp Pate. Chicken liver pâté is perfect for spreading over crackers or toasted thin baguette slices. And unlike so many of the pâtés we make that require a weighted terrine in a water bath, this one is easy to make and takes hardly any time. You just trim the chicken livers of their connective tissue.

The smoky Cajun spice and the creamy Parmesan sauce create an unforgettable combination! We labored in the kitchen for months to find the perfect recipe for a paté that meets our standards. Behind door number one is the secret to a purrfect paté; simple and wholesome ingredients gently puréed so you literally see the difference in each recipe! You can cook Chicken N Shrimp Pate using 10 ingredients and 10 steps. Here is how you cook it.

Ingredients of Chicken N Shrimp Pate

1. It's 510 grams of boneless chicken wings (510 grams = 1 1/8 pounds).
2. Prepare 1/2 lb of ham.
3. It's 3/4 lb of bacon.
4. You need 1 small of minced onion.
5. You need 1 1/2 lb of peeled and deveined shrimp.
6. You need 1 cup of fine bread crumbs.
7. You need 3/4 cup of light cream.
8. Prepare 2 tbsp of chopped parsley.
9. It's 1/2 tsp of white pepper.
10. You need 1/4 cup of white sweet vermouth.

Jacques Pépin's chicken liver pâté recipe is surprisingly simple. This silky-smooth pâté is inexpensive and simple to make. The chicken livers are briefly simmered in water with aromatics before they're blended with.

Chicken N Shrimp Pate step by step

1. in a food processor, grind the chicken, ham, and 1/3 of the the bacon along with the onion.
2. fold together the shrimp, bread crumbs, cream, seasoning, and vermouth.
3. line an 8 cup (2L) loaf pan or mold with half of the remaining bacon.
4. fill the mold with the mixture.
5. cover with the remaining bacon.
6. cover with foil and set into a second pan 1" (2.5 cm) filled with water.
7. bake in a preheated 375°F (190 C) oven for 3 hours.
8. drain off the fat.
9. cool, then chill.
10. unmold, and remove bacon and serve.

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