Egyptian Shrimp Pate 8 servings 1/2 pound cooked bay shrimp 1/4 cup chopped toasted blanched almonds 1 tablespoon finely minced candied ginger 1/4 teaspoon curry powder 1 tablespoon minced garlic 1 tablespoon strained fresh lemon juice 2 tablespoons minced parsley 2 tablespoons melted unsalted butter 4 each Greek olives, pitted 1/4 teaspoon salt 1/2 teaspoon freshly ground white pepper Combine ingredients in a food processor. Process to a smooth puree and line a pate mold with plastic wrap. Spoon mixture into mold and pack tightly. Chill for 4-48 hours. Unmold onto a serving platter. Garnish as desired. Serve slightly chilled or at room temperature, with crackers and breads to the side. Nutrition Facts Amount Per Serving: Calories 101 - Calories from Fat 57 Percent Total Calories From: Fat 57%, Protein 28%, Carbohydrate 16% Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 51mg, Sodium 172mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 236 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units Copyright (c) 1997-2004 Salvatore's Kitchen.