El Dorado Shrimp Pate - cooking recipe

Ingredients

16 oz. (1 lb.) fresh raw shrimp
8 oz. Monterey Jack cheese, shredded
2 Tbsp. lime juice
3 Tbsp. sour cream
3 Tbsp. fresh parsley, chopped
salt
pepper
hot sauce (optional)

Preparation

Add shrimp to 3 quarts rapidly boiling salted water.
Remove as soon as they turn pink and rise to the top of the water.
Do not overcook.
Peel and finely chop shrimp.
Combine shrimp, cheese, lime juice, sour cream and parsley in a blender or food processor.
Mix to a thick consistency.
Season to taste.
Spoon mixture into a mold or container.
Refrigerate for 4 hours. Remove pate from mold to serving platter.
Garnish with parsley. Serve with crackers or bread.