Sunday, May 07, 2006

Shrimp butter with chives

I often serve this paté on hot crostinis with an aperitif. It's simple and quick.
220 gr cooked and peeled shrimps
1 anchovy (tinned)
30 gr softened butter
1 spoon of lemon juice
1 spoon of chopped flat parsley
Wholemeal bread
Finely chop the shrimps and anchovies (or use a mixer). Mix the softened butter (leave the butter at room temperature for an hour) with the shrimp to obtain a smooth paste, adding the lemon juice, parsley, and pepper. Preheat the oven to 200°C. Bake the bread slices for 8 to 10 minutes until golden. Spread the shrimp paste over the toast and decorate with parsley. The butter can be kept for up to 2 days in the fridge.

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