Cruscana French Shrimp Pâté 100g
- One 100g glass jar of Cruscana French shrimp pâté (beurre de crevette), smooth and spreadable
- Ambient: keep it in the cupboard until you open it, then in the fridge. No need to store it chilled
- Serve it cool on thin toast with a squeeze of lemon and a little dill
- A jar serves two as a starter, or a few more as canapés
The French call it beurre de crevette, shrimp butter, but it's a smooth shrimp pâté: 28% cold-water prawns (Pandalus borealis, the small pink North Atlantic ones), with butter, a little cod, mustard, paprika and cayenne.
If you know Morecambe Bay potted shrimps, you know the idea: shellfish, butter and a little spice, made to keep. This is the smoother, Parisian take on it, and it won't pretend to be a bowl of peeled prawns. Denise and Gilbert Jouneau started making these at home outside Paris in 1965, and the firm still carries the family name. Crevette is French for shrimp and prawn alike (the French have never seen the need to choose).
It sits nicely alongside the lobster and smoked salmon pâtés from the same kitchen. For more to put out with drinks, see our canapés.
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Product Details
- One 100g glass jar of Cruscana French shrimp pâté (beurre de crevette), smooth and spreadable
- Ambient: keep it in the cupboard until you open it, then in the fridge. No need to store it chilled
- Serve it cool on thin toast with a squeeze of lemon...
- One 100g glass jar of Cruscana French shrimp pâté (beurre de crevette), smooth and spreadable
- Ambient: keep it in the cupboard until you open it, then in the fridge. No need to store it chilled
- Serve it cool on thin toast with a squeeze of lemon and a little dill
- A jar serves two as a starter, or a few more as canapés
The French call it beurre de crevette, shrimp butter, but it's a smooth shrimp pâté: 28% cold-water prawns (Pandalus borealis, the small pink North Atlantic ones), with butter, a little cod, mustard, paprika and cayenne.
If you know Morecambe Bay potted shrimps, you know the idea: shellfish, butter and a little spice, made to keep. This is the smoother, Parisian take on it, and it won't pretend to be a bowl of peeled prawns. Denise and Gilbert Jouneau started making these at home outside Paris in 1965, and the firm still carries the family name. Crevette is French for shrimp and prawn alike (the French have never seen the need to choose).
It sits nicely alongside the lobster and smoked salmon pâtés from the same kitchen. For more to put out with drinks, see our canapés.
- Cooked
- France
