Stilton & Watercress Pate

Lightly oil a 1.5 qt mold. In food processor puree cream and Stilton 2 min, or until stiff. Add cress (stemmed , washed, and spun dry) and puree until combined well. Transfer to mold and chill until set, covered (4 hrs). Dip mold into warm water 20 sec and invert onto serving plate. Garnish w watercress sprigs and serve w crackers.

Double Cream 10oz
Cheese, Stilton 0.75lb
Watercress 1 bunch
1 onion, chopped
2 garlic cloves, minced
1 sprig fresh thyme
1 tablespoon unsalted butter
1 pound shell-on shrimp
2 sticks butter, softened
Kosher salt and freshly ground black pepper

Preparation
In a 12″ skillet, caramelize onion, garlic cloves, and thyme in unsalted butter. Toss in shrimp; cook slowly until golden. Transfer to a food processor and purée until smooth; with processor running, add softened butter, 1 Tbsp. at a time. Force through a fine-mesh strainer. Season with kosher salt and freshly ground black pepper. For a super-fine texture, strain again.