Shrimp Butter

A classic party recipe for shrimp butter combines spread and compound butter and is absolutely delicious. It's exquisite spread on saltines and a simple appetizer to make ahead of time.

Ingredients :

• 1/2 cup of 1 small white onion, minced finely

• 1 1/2 pounds of big, shell-on shrimp (see recipe note)

• 2 tablespoons of kosher salt + additional salt to season the water

• 1 pound of room temperature unsalted butter

• Lemon juice (two tablespoons) and lemon zest (two teaspoons)

• a serving of Worcestershire sauce

• 14 cup of fresh parsley, cut finely.

• Fresh dill, cut into 1/4 cup

• freshly ground black pepper, half a teaspoon

• a half-teaspoon of celery seeds

STEPS :

     1. Infuse the onion :

The chopped onion should be placed in a small basin with some cold water and an ice cube on top. To let the flavor of the onion soften, give it at least 5 minutes to soak in water. Drain from the water, then wipe dry with a paper towel before putting aside.

     2. To poach shrimp :

To shock the cooked shrimp, fill a medium bowl with ice water. Place aside.

Salted water should be added to a medium pot, and it should be heated over high. Add the shrimp after turning down the heat to a simmer. Cook for 5-7 minutes, or until shrimp are fully pink and firm to the touch.

Once it is cool enough to handle, transfer to the bowl of ice water and let stand. Peel, then devein if necessary. After that, pat it dry and put it on a cutting board.

     3. Slicing the shrimp :

Make the shrimp into almost a paste by chopping it up very finely.

     4. Whipped the butter :

With a wooden spoon, smooth out the butter in a big basin.

     5. Include the remaining components :

Add the chopped shrimp, the remaining teaspoon of salt, the lemon zest and juice, the herbs, the pepper, the celery seed, the Worcestershire sauce, and the rest of the salt.

Use the back of a fork to mash the ingredients together until they are evenly distributed. You can also keep using the wooden spoon.

     6. Serve :

Serve right away with saltines (or any other thin, crisp cracker), or store in the refrigerator for up to a week in an airtight container. Before serving, allow to soften for at least 30 minutes at room temperature. Once pliable, rebeat until spreadable and creamy.

Making shrimp butter ahead of time allows it to be frozen for up to a month. Spread the butter out on a piece of plastic wrap, then roll it up like a log to keep.

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