Shrimp paté
Instructions
Scalded shrimps in boiling salted water where you put a lemon split in half, peeled onion and a carrot.
Drain all after five minutes, let cool and place in a blender with the cream, ricotta, the juice of another lemon, tarragon, salt and pepper to taste.
Blend until obtaining a homogeneous compound.
Pour into a mold from cake and then pass in the refrigerator for a few hours before serving at table by decorating it with a few leaves of tarragon and some shrimp that have kept apart.
