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Full Online Book HomeLearning KitchenAppetizers - Seafood - Prawn Pate/dip
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Appetizers - Seafood -  Prawn Pate/dip Post by :joshua Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1110

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Appetizers - Seafood - Prawn Pate/dip

750g shelled and deveined fresh (cooked) prawns (save some for a garnish)
3 tablespoons lemon juice (or to taste)
salt and pepper to taste
pinch paprika
125ml safflower/ canola/ light olive oil (approx)
Crudites/ bread/ bread sticks to serve.


Place prawns, lemon juice, salt and pepper and paprika in a processor/ blender and mix until smooth. Turn it off. Scrape down the sides of the processor/blender. Gradually add the oil until the mixture becomes a smooth paste. (You might not need *all* the oil). Taste for lemon and salt and pepper. Serve in small terrine/ bowl with Crudites/ bread/ bread sticks to serve. Garnish with the reserved prawn(s).
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4 dozen fresh oysters 1 (12 ounce) bottle beer water 2 cloves garlic seasoning salt 1/2 cup butter 7 cracked black peppercorns 1 onion, chopped 1 clove garlic, crushed 1 (12 ounce) package frozen spinach, thawed and drained 8 ounces Monterey Jack cheese, shredded 8 ounces Fontina cheese, shredded 8 ounces mozzarela cheese 1/2 cup milk 2 teaspoons salt 1 teaspoon ground black pepper fine bread crumbs, optional Clean oysters and place in a large stockpot. Add the beer, enough water to cover oysters, 2 cloves garlic, seasoning salt and peppercorns. Bring to boil. Remove from heat and drain and cool
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Appetizers - Seafood -  Prawn Pate Appetizers - Seafood - Prawn Pate

Appetizers - Seafood -  Prawn Pate
750 g. shelled and deveined fresh, prawns (save one for a garnish) 3 tablespoons (Aus= 60 mls.) lemon juice (or to taste) salt and pepper to taste pinch paprika 125 ml. safflower/ canola/ light olive oil (approx) Place prawns, lemon juice, salt and pepper and paprika in a processor/ blender and mix until smooth. Scrape down the sides of the processor/blender. Gradually add the oil until the mixture becomes a smooth paste. You might not need all the oil. Taste for lemon and salt and pepper. Serve in small terrine/ bowl. Garnish with the reserved prawn.
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