We’ve had something of an Indian Summer here in Canberra this year and it’s been absolutely glorious. For the first time ever, we may actually make it through to Anzac Day without having to turn the heating on… something Canberrans strive to achieve each year.
With the early evenings still warm enough to sit outside, this Prawn Paté worked a treat the other night. It was accompanied by a chilled glass or two of Bandol (Provençal) Rosé which, I’ve got to say, complemented the rosiness of the prawns perfectly. I’d love to take the credit for this delicious dip, but the recipe comes (via my Mum, who has been making it for years) from a cookbook called ‘A Taste for All Seasons’ by Beverley Sutherland Smith.
Prawn Paté/Dip
Ingredients
- 250g (5½oz) Cooked Prawns (shelled, deveined and chopped into small chunks)*
- 45g (3 Tbsp) Unsalted Butter (softened)
- 60g (¼ Cup) Cream Cheese
- 1 Tbsp Mayonnaise
- A few drops of Tabasco Sauce
- Good Pinch of Nutmeg
- 1 Small Clove Garlic (crushed)
- 2 tsp Freshly Squeezed Lemon (or Lime) Juice
Instructions
Mash together the cream cheese and butter in a mixing bowl. Stir in the mayonnaise, tabasco, nutmeg, garlic and lemon juice.
Add the chopped prawns and stir to coat well with the rest of the ingredients. Pack the dip into a small (1 cup capacity) mould or dish. Cover and refrigerate for 2-3 hours before serving.
Serve with slices of French baguette, buttered toast or wafer crackers. Oh and a glass of chilled Rosé won’t go astray either!
Note:
- 250g of whole cooked prawns roughly equated to about 150g prawn meat, once shelled and deveined.
- Feel free to chop the prawns a little finer than I did… it’s all up to personal taste.
Gather & Graze 
Hi Margot; lovely dip/paté I have tried to comment but been unable to for some reason. The cookies are wonderful as well. I am so happy to see you active again on the blog it’s been so long. Your dip is just perfect for entertaining! For you winter is coming and we are now looking forward to warmer temps and outdoor entertaining, saved!!
Thanks Suzanne! Sorry that you’ve had trouble getting comments through… I wonder what the issue was. Hopefully just a temporary glitch in the WordPress system! It’s been great getting back into the blogging groove… I’ve missed this side of my life, particularly the interactions and friendships with other food-loving people like yourself. No sign of Johnny these days though it seems.
The weather has suddenly turned in the past 24hrs or so… wet, cold and windy here! So I guess that means we’ve finally released our hold on summer to send it up your way! M.xx
Definitely will try this recipe. Looks delicious.
Thanks Marie! Please let me know if you give it a try. 🙂
I use almost the exact same recipe, delicious! Warm in Melb too
Some nights I could quite happily replace dinner with dips like this one! 🙂 Looking forward to your next update from Melbourne!
Nutmeg is an original addition.
The nutmeg works really well in there Stefan, but it’s completely adaptable and I’m sure many other spices would be lovely too. I’ve also been thinking a little chopped dill or other fresh herbs would be great. Will have to try next time!
I’ll have the paté and the rosé thanks! Yes, we have had unseasonably warm weather here…it’s meant to reach 34 today in Sydney. A dash too warm methinks.
Yes, I heard that you guys reached a record temp for April today! It only reached 30 here, but that was high enough for me.
It would be lovely to sit and share a bottle of rosé (with a side of prawn paté or the like) with you one day Lisa! 🙂
yum this looks and sounds delicious. i do love prawns!
Thanks very much Sherry! Me too! 🙂
With electricity prices at their horrendous heights, who, on earth would not be not happy about seeing my neighbours out for their morning walk wearing short sleeves!! Lovely mix, methinks – one I would love to downgrade just a little in the ‘fat’ stakes 🙂 ! Tabasco, nutmeg down and mayo . . . . well, ne’er used in this household . . .
Thanks Eha… of course, feel free to adapt to fit in with your own tastes/preferences. As with most recipes, it’s just as a guide and to provide a little inspiration (I hope!) 🙂 Have a great week! Our temperatures continue to be up in at least the high 20’s until the end of the week. Cheers, Margot