Prawn Pate

This no-cook shrimp pate comes together in minutes and tastes like something from a proper cocktail party. A pound of prawns gets minced and beaten smooth with butter, cream cheese, sour cream, and just enough hot sauce to add warmth without masking the shrimp.

Nutmeg is the unexpected spice that pulls this together. It’s a classic pairing with shellfish in French and British cooking, adding a subtle warmth that rounds out the richness of the butter and cream cheese.

Beat the mixture until genuinely smooth. You want a spreadable pate, not chunky bits of shrimp on a cracker. A food processor makes quick work of it, though a sharp knife and a strong arm will get you there too.

Lemon juice brightens the whole spread and keeps it from tasting flat. A tablespoon is just enough to lift the flavors without making it taste lemony.

Chef Tips

• Use cooked, cold shrimp for the smoothest texture; raw shrimp won’t mince as finely by hand
• Chill for at least an hour before serving so the flavors meld and the texture firms up
• Garnish with a whole prawn on top for presentation

Variations

• Add a tablespoon of fresh dill or chives for an herby version
• Swap hot sauce for a teaspoon of prepared horseradish for a different kind of heat
• Serve in endive leaves or cucumber cups instead of on toast for a lighter presentation