Name: Shrimp Butter
Prep time: 35 min
Cook time: 35 min
Yield: 20
Ingredients: 1 small white onion, finely minced (about 1/2 cup) -; 1 1/2 pounds large shrimp, shell on (see recipe note) -; 2 teaspoons kosher salt, plus more for salting the water -; 1 pound unsalted butter, at room temperature -; 2 teaspoons lemon zest -; 2 tablespoons lemon juice -; 1 tablespoon Worcestershire sauce -; 1/4 cup finely chopped fresh parsley -; 1/4 cup finely chopped fresh dill -; 1/2 teaspoon freshly ground black pepper -; 1/2 teaspoon celery seed -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Shrimp Butter

1. 1 small white onion, finely minced (about 1/2 cup) -

2. 1 1/2 pounds large shrimp, shell on (see recipe note) -

3. 2 teaspoons kosher salt, plus more for salting the water -

4. 1 pound unsalted butter, at room temperature -

5. 2 teaspoons lemon zest -

6. 2 tablespoons lemon juice -

7. 1 tablespoon Worcestershire sauce -

8. 1/4 cup finely chopped fresh parsley -

9. 1/4 cup finely chopped fresh dill -

10. 1/2 teaspoon freshly ground black pepper -

11. 1/2 teaspoon celery seed -

How to cook deliciously - Shrimp Butter

1. Stage

Soak the onion: In a small bowl, add the chopped onion and cover with cold water and an ice cube. Allow onion to sit in water for at least 5 minutes to let the flavor mellow. Afterward, drain from water, pat dry with a paper towel, and set aside.

2. Stage

Poach the shrimp: Meanwhile, fill a medium bowl with ice water for shocking the cooked shrimp. Set aside. Fill a medium saucepan with salted water and bring to a boil over high heat. Lower the heat to a simmer and add the shrimp. Cook until shrimp are completely pink and firm to the touch, 5-7 minutes. Transfer to the bowl of ice water and let sit until cool enough to handle. Peel and, if necessary, devein. Then pat dry and transfer to a cutting board.

3. Stage

Chop the shrimp: Chop the shrimp very finely until it’s nearly a paste.

4. Stage

Beat the butter: In a large bowl, beat the butter with a wooden spoon until smooth.

5. Stage

Add the remaining ingredients: Add the chopped shrimp and remaining 1 teaspoon salt, lemon zest and juice, Worcestershire sauce, herbs, pepper, and celery seed. Mash with the back of a fork (or continue using the wooden spoon) until all of the ingredients are well distributed.

6. Stage

Serve: Serve immediately with saltines (or any light, crisp cracker), or refrigerate in an airtight container for up to 1 week. Let come to room temperature at least 30 minutes before serving; when pliable, re-beat until spreadable and creamy. Shrimp butter can be made ahead and frozen for up to 1 month. To store, spoon the butter onto a sheet of plastic wrap and roll into a log. Did you love this recipe? Leave us stars below!