Best Lermitages Terrine De Langoustines Shrimp Pate Recipes

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COUNTRY TERRINE



Country Terrine image

Categories     Chicken     Pork     Poultry     Appetizer     Bake     Marinate     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 to 14 servings

Number Of Ingredients 20

1 cup finely chopped onion (1 large)
2 tablespoons unsalted butter
2 garlic cloves, finely chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried, crumbled
1 tablespoon kosher salt or 1 1/2 teaspoons table salt
1 teaspoon black peppercorns
1/2 teaspoon whole allspice or 1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1 Turkish or 1/2 California bay leaf
1/2 cup heavy cream
2 large eggs
3 tablespoons Cognac or other brandy
1/2 lb chicken livers, trimmed
1 lb ground fatty pork shoulder or half lean pork and half fresh pork fatback (without rind)
1/2 lb ground fatty veal (preferably veal breast)
1/2 lb baked ham (1/2-inch slice), cut into 1/2-inch cubes
12 bacon slices (about 3/4 lb)
Accompaniments: cornichons; mustard; bread or crackers
Special Equipment
an electric coffee/spice grinder; a 6-cup terrine mold or loaf pan; an instant-read thermometer

Steps:

  • Assemble and marinate terrine:
  • Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice.
  • While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well.
  • Pulse chicken livers in a food processor until finely chopped, then add to onion mixture along with ground pork and veal and mix together well with your hands or a wooden spoon. Stir in ham cubes.
  • Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Fill terrine evenly with ground-meat mixture, rapping terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to marinate meats.
  • Bake terrine:
  • Put oven rack in middle position and preheat oven to 325°F.
  • Discard plastic wrap and cover terrine tightly with a double layer of foil.
  • Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let terrine stand in mold on a rack, 30 minutes.
  • Weight terrine:
  • Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight cooked terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.
  • To serve:
  • Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.

L'ERMITAGE'S TERRINE DE LANGOUSTINES (SHRIMP PATE)



L'Ermitage's Terrine de Langoustines (Shrimp pate) image

Provided by Craig Claiborne

Categories     appetizer

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 9

3/4 pound raw langoustines, prawns or Spanish red shrimp
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons butter, plus butter for greasing pan and paper
2 tablespoons Cognac
1 1/4 pounds raw shrimp
1/4 teaspoon freshly grated nutmeg
2 1/2 cups heavy cream
Green sauce (see recipe)

Steps:

  • Preheat oven to 300 degrees.
  • Shell and devein langoustines. Sprinkle with salt and pepper.
  • Heat butter in large skillet and add langoustines. Cook, stirring, about a minute or just until langoustines lose raw look. Remove skillet from heat and sprinkle on Cognac.
  • Shell and devein shrimp. Put uncooked shrimp in container of food processor and add salt, pepper and nutmeg. Start processing while gradually adding cream.
  • Spoon and scrape pureed shrimp mixture into mixing bowl. Add cooked langoustines plus any pan liquid and blend.
  • Butter 2-quart glass loaf pan (9 by 5 by 3 inches) and spoon and scrape mixture into it. Smooth over top. Cut out rectangle of wax paper that will fit neatly over mixture. Butter it and place it buttered side down over mixture. Cover closely with foil.
  • Set baking dish in basin of simmering water and place in oven. Bake 1 hour 15 minutes. Remove from oven. Remove pate from water bath. Let cool to room temperature, then chill.
  • Unmold and serve sliced with green sauce on the side.

AMAZING SHRIMP AND LANGOSTINO LOBSTER LINGUINE



Amazing Shrimp and Langostino Lobster Linguine image

It was our turn to host the 'Dinner Club'. Our theme was Italian. This was a great entree that did not take hours in the kitchen and allowed me to enjoy our company. Great fun with great friends!

Provided by Michael

Categories     Seafood     Shellfish     Lobster

Time 45m

Yield 8

Number Of Ingredients 13

1 (16 ounce) package linguine pasta, broken into fourths
2 tablespoons olive oil
12 slices cooked bacon, chopped
1 sweet onion, finely chopped
1 tablespoon minced garlic
1 teaspoon red pepper flakes, or to taste
½ cup dry white wine (such as Pinot Grigio)
1 pound uncooked medium shrimp, peeled and deveined
1 pound langostino lobster
1 ½ cups peas
1 cup basil pesto sauce
1 cup half-and-half
1 cup grated Parmigiano-Reggiano cheese

Steps:

  • Bring a large pot of lightly salted and oiled water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  • Heat olive oil in a large saucepan over medium-high heat; saute bacon, onion, garlic, and red pepper flakes in hot oil until onion is golden brown, 10 to 15 minutes. Stir white wine into bacon mixture; cook and stir until wine is absorbed, 2 to 4 minutes.
  • Stir shrimp and langostino lobster into bacon mixture; saute until shrimp and langostino are pink, about 2 minutes.
  • Reduce heat to medium and stir cooked linguine into shrimp mixture. Stir peas, pesto sauce, and half-and-half into shrimp-linguine mixture; cook and stir until linguine absorbs the liquid, 5 to 10 minutes. Top servings with Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 598.5 calories, Carbohydrate 50.6 g, Cholesterol 202.6 mg, Fat 26.3 g, Fiber 4.3 g, Protein 38 g, SaturatedFat 8.7 g, Sodium 637.9 mg, Sugar 4.3 g

EASY SHRIMP PATE



Easy Shrimp Pate image

This is so easy and delicious to serve as an appetizer. A friend gave me this recipe and it goes very quickly each time I serve it.

Provided by Ninna

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

8 1/2 ounces cooked shrimp, shelled & deveined
1 1/2 ounces butter
2 ounces light cream cheese
1 tablespoon light mayonnaise
1 clove garlic, crushed
2 teaspoons lemon juice
1 pinch nutmeg
3 drops hot sauce (I prefer Tabasco)

Steps:

  • Beat cream cheese, butter and mayo with a fork.
  • Process prawns finely and combine with other ingredients.
  • Serve on diagonally sliced, toasted baguette.
  • Keep warm in oven until ready to serve.

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