June 4, 2012

Shrimp Butter

The second "found on Pinterest" recipe that I tried for our picnic in the park last week was an addicting mixture of sauteed shrimp, onion, lemon, cayenne, and butter...lots of butter...aptly named shrimp butter.

I don't really know what else to say about this dish...other than it's essentially SHRIMP FLAVORED BUTTER. And, it's REALLY GOOD spread on toasted bread or crackers & paired with a glass of tart white wine.

And, well, to be honest...I also smeared some on hot corn-on-the-cob and it was PRETTY DELICIOUS.



recipe from Epicurious

1 1/2 sticks (3/4 cup) unsalted butter, softened
1 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup minced onion
2 1/2 teaspoons freshly-squeezed lemon juice
1/8 teaspoon cayenne pepper *
  • Heat 2 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté shrimp with salt and black pepper, stirring, until just cooked through, 1 1/2 to 2 minutes. Transfer shrimp with a slotted spoon to a food processor, reserving skillet (do not clean).
  • Cook onion in 1 tablespoon butter in skillet over moderately low heat, stirring occasionally, until softened, 2 to 3 minutes. Scrape onions into processor and cool mixture to room temperature, about 15 minutes. 
  • Add lemon juice, cayenne, and remaining 9 tablespoons butter and pulse until shrimp are finely chopped. 
  • Pack shrimp butter into a 2-cup ramekin or serving bowl and chill, its surface covered with plastic wrap, at least 6 hours (to allow flavors to develop). 
  • Bring to room temperature 45 minutes before serving. (Kelly's Note: I assumed this step was to let the mixture soften enough to spread, but I discovered that it doesn't get hard like chilled butter does. So, I think this step is optional.)
* I thought it could stand a little more heat, so I sprinkled the top with more cayenne.

1 comment:

Denise said...

We had a Titanic dinner some months ago and supposedly shrimp butter served on cucumber rounds were one of the starters. Simple, fresh appetizer. Never thought of slathering it on fresh corn on the cob. Seasonally timely.