Asparagus and Shrimp Pat


2 lb (1 kg) shrimp, shelled cup (125 mL) chopped green onions 3 tbsp (45 mL) seasoned rice vinegar 1 tbsp (15 mL) chopped garlic 1 tbsp (15 mL) chopped fresh tarragon 2 tbsp (25 mL) chopped parsley 1 egg 1 egg white cup (125 mL) whipping cream Salt and freshly ground pepper 1 lb (500 g) medium-size asparagus spears, blanched Garnish Fresh tarragon Lemon slices, optional


Asparagus, When In Season, Deserves To Be Used As Much As Possible. Combining It With A Shrimp Pur?e Makes An Outstanding Pate. To Blanch Asparagus, Toss Into A Pot Of Boiling Water, Bring Back To The Boil, Drain Well, And Run Under Cold Water.

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