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Shrimp Butter
Shrimp Butter
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Prep Time:
35 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Delightful retro shrimp butter spread perfect for parties, heavenly on saltines. Easy make-ahead appetizer.
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
Instructions:
  • To mellow the flavor, submerge the chopped onion in a bowl of cold water with an ice cube for 5 minutes. Drain, pat dry, and set aside.
  • Prepare an ice bath for the shrimp by filling a medium bowl with ice water. In a medium saucepan, bring salted water to a boil. Reduce heat to a simmer and add the shrimp. Cook until they turn completely pink and firm to the touch, which should take about 5-7 minutes. Transfer the cooked shrimp to the ice bath for cooling. Peel, devein if needed, pat dry, and move to a cutting board.
  • Finely mince the shrimp until it reaches a paste-like consistency.
  • Cream the butter: In a large bowl, use a wooden spoon to beat the butter until smooth.
  • Incorporate the rest of the ingredients: Mix in the chopped shrimp, remaining 1 teaspoon salt, lemon zest and juice, Worcestershire sauce, herbs, pepper, and celery seed. Use the back of a fork to mash them together until well combined.
  • Serve: Enjoy right away with saltines or your favorite light, crisp cracker. For later, keep in an airtight container in the fridge for up to 1 week. Before serving, let it sit at room temperature for 30 minutes. Once it's pliable, give it a quick re-beat until smooth. This shrimp butter can also be prepared in advance and frozen for 1 month. Simply spoon onto plastic wrap, roll into a log, and store.

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