Shrimp Pate
3/4 lb (340 g) shrimp, peeled and deveined
1 1/2 cups (375 ml) heavy cream
1 Tbs (15 ml) lime or lemon juice
Salt and freshly ground pepper to taste
Cayenne pepper to taste
Combine all the ingredients in an electric blender or food processor
and process to make a smooth puree. Line a 7x4-inch (18x10 cm)
microwave-safe loaf pan or storage container with microwave-safe
plastic wrap, leaving a 4-inch (10 cm) overhang around the top of
the pan. Pour the shrimp mixture into the lined pan and fold the
plastic wrap over the top, completely enclosing the puree. Cook at
100% power for 4 minutes. Remove from the oven, wrap in a kitchen
towel, and let stand for 20 minutes before unmolding. Serve warm or
chilled. Serves 6 to 8.
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