Source: dLife

Creamy shrimp spread topped with pistachios.

Servings

0.5 lb cooked shrimp , peeled
0.25 cup Butter, unsalted , cut in chunks
2 tsp vermouth (dry; or chicken broth)
1 tsp fresh lemon juice
1 tsp dijon mustard
0.25 tsp mace, ground
0.25 tsp salt
0.12 tsp ground red pepper (cayenne)
0.12 tsp black pepper , freshly ground
0.5 cup pistachios , chopped
1 lb Greens, Belgian endive, fresh

1 In a food processor or blender combine the shrimp with butter, vermouth, lemon juice, mustard, salt, ground red pepper, and black pepper; blend the mixture to a puree; if mixture is too soft to handle place in the refrigerator for 1 hour.
2 On a sheet of wax paper spread the pistachio nuts.
3 Take the mixture and make it so that it forms an 8 inch log.
4 Roll the log in nuts and chill for 1 to 3 hours.
5 Take endives and separate into individual leaves then serve with the log.

Tasty shrimp pate makes a great topping to any cracker or veggie.