Friday, January 29, 2010

Shrimp-Dill Pate

[humor me, I can't seem to get the accents over the a & e]
Now you know! That's WTF Better Homes & Gardens staged in their blender + shrimp pic back in '71.
"Making Shrimp-Dill Pate in an electric blender will produce a creamy spread with a minimum of work. The gelatin mixture is blended in a few seconds and shrimp are chopped with several flicks of the switch."
I'm sure it will. Just to make sure your stomach is turning, here's the recipe-of-the-sea!

Shrimp-Dill Pate
1/2 cup cold tomato juice
2 envelopes unflavored gelatin
1 cup boiling tomato juice
2 cups dairy sour cream [really? what are my other sour cream options? I'd like to know.]
1 tablespoon dried dillweed
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 4-1/2-ounce can shrimp, drained

Add 1/2 cup cold tomato juice and gelatin [ugh - I'm having aspic flashbacks] to blender container; cover and blend on low speed till gelatin is softened. Add boiling tomato juice; blend on low speed till gelatin dissolves (if gelatin granules cling to side of container, stop blender and use rubber spatula to push into liquid). Turn blender to high; add remaining ingredients, except shrimp [yeah, yeah - and maybe quit while you are ahead]. Continue blending till mixture is smooth. Stop blender and add shrimp. Turn blender on and off several times [with or without retching], just till shrimp are chopped. Pour into 5 cup mold or bowl. Chill till firm, about 4 hours. Unmold onto serving plate and accompany with crackers or party rye bread.

There's a reason they don't sell this one in Vegas, baby. I think I'll stick with the 99cent shrimp cocktail, thank you.

1 comment:

  1. Whoa. Best not to read right after dinner! Or before, for that matter.