Description

Homemade shrimp butter is a rich, savory spread that pairs creamy butter with the delicate sweetness of shrimp. Enhanced with fresh herbs, lemon, and subtle spices, this versatile recipe is perfect for appetizers, seafood dishes, or gourmet snacks. It’s simple to make yet elegant enough to elevate any occasion.

Ingredients

White onion (½ cup, finely minced and soaked in ice water)
Large shrimp (1½ pounds, shell-on, poached, peeled, and finely chopped)
Kosher salt (2 teaspoons)
Unsalted butter (1 pound, softened)
Lemon zest (2 teaspoons)
Lemon juice (2 tablespoons, freshly squeezed)
Worcestershire sauce (1 tablespoon)
Fresh parsley (¼ cup, finely chopped)
Fresh dill (¼ cup, finely chopped)
Black pepper (½ teaspoon)
Celery seed (½ teaspoon)

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Instructions

1. Prepare the Onion:

Mince the onion and soak in ice water for 5 minutes to mellow its flavor.
Drain and pat dry with a paper towel.

2. Poach the Shrimp:

Bring a pot of salted water to a gentle boil.
Add the shrimp and poach for 5–7 minutes, or until pink and opaque.
Transfer the shrimp to an ice bath to cool quickly, then peel and pat dry.

3. Chop the Shrimp:

Finely chop the shrimp until paste-like. Use a food processor for a smoother texture, if preferred.

4. Beat the Butter:

In a large bowl, beat the softened butter until smooth and creamy.

5. Combine Ingredients:

Add the chopped shrimp, onion, salt, lemon zest, lemon juice, Worcestershire sauce, parsley, dill, black pepper, and celery seed to the butter.
Mix until fully incorporated.

6. Serve or Store:

Serve immediately with bread, crackers, or seafood.
For storage, transfer to an airtight container and refrigerate. Bring to room temperature and re-beat before serving.

Notes

Freshness Matters: Use fresh shrimp and herbs for the best flavor.
Adjust Seasonings: Customize the salt, lemon, and herbs to suit your taste.
Texture Options: Blend the shrimp to your preferred consistency, chunky or smooth.

Prep Time: 15 minutes
Cook Time: 7 minutes
Category: Spread, Appetizer
Method: Mixing and Poaching
Cuisine: American