This is an alternative to Prawn Cocktail – but equally as retro.
Prawns, (or shrimps if you prefer), are often served as an appetiser on Christmas day. However I know that in a lot of places, like the UK, big juicy prawns are pretty expensive. The good news is that for this recipe it doesn’t really matter if your prawns are small and come from the freezer, as they are liberally coated with flavoursome butter 🙂
Other plus points for this dish are that you can make it in advance, and you also have a choice of either making individual pots or one large dish. The use of one large dish would make this ideal for a buffet.
I made my pâté quite chunky with a few whole prawns in each serving. However you can blitz them all if you would rather have a smoother pâté to spread.
Ingredients – serves 4:
- 500g/1 lb frozen cooked peeled prawns, thawed
- 125g/4 oz butter
- 1/4 teaspoon mild chilli powder
- 2 tbsp lemon juice (from a bottle is fine)
- 1 tbsp finely chopped fresh dill, plus a few extra fronds to serve
- crusty bread pieces, to serve
- For a pâté which includes whole prawns, blitz about two-thirds of the prawns in your food processor. If you want a smooth pâté, blitz all the prawns.
- Transfer the blitzed prawns to a medium bowl, and add any whole prawns as well.
- Melt the butter in a small microwave-safe bowl – it will take about 20-30 seconds (depending on how good your microwave is).
- Once the butter is melted, add the chilli powder and lemon juice then stir.
- Pour the melted butter mixture into the bowl with the prawns. Add the finely chopped dill and stir to coat all the prawns in the butter.
- Divide the mixture between your small serving bowls, or larger dish. Push down slightly using the back of a spoon to ensure that the mixture doesn’t have any large air bubbles. Refrigerate for at least an hour (or two hours if you are using a larger bowl).
- Add a fresh dill frond to your bowl(s) just before serving with crusty bread.