Easy Homemade Shrimp Butter Spread (Print version)

A rich shrimp butter spread made with tender chopped shrimp, soft butter, cream cheese, lemon, garlic, and fresh herbs.

# Ingredients:

For the shrimp

01 - 12 oz (340 g) raw medium shrimp, peeled and deveined
02 - 1 teaspoon kosher salt, plus more for the water
03 - 1 lemon wedge

For the spread

04 - 8 tablespoons (113 g) unsalted butter, softened
05 - 4 oz (115 g) cream cheese, softened
06 - 1 teaspoon finely grated lemon zest
07 - 1 tablespoon fresh lemon juice
08 - 1 small garlic clove, finely grated
09 - 2 tablespoons finely chopped fresh chives
10 - 1 tablespoon finely chopped fresh dill or parsley
11 - 1 teaspoon prepared horseradish
12 - 1/4 teaspoon black pepper
13 - Pinch of cayenne pepper, optional
14 - Salt, to taste

For serving

15 - Crackers, toasted baguette slices, cucumber rounds, or celery sticks

# Instructions:

01 - Bring a saucepan of salted water and the lemon wedge to a gentle simmer. Add the shrimp and cook until pink and opaque, about 2-3 minutes.
02 - Transfer the shrimp to a bowl of ice water for 3 minutes. Drain well and pat very dry with paper towels.
03 - Finely chop the shrimp with a knife, or pulse briefly in a food processor until finely chopped but not smooth.
04 - Beat the softened butter and cream cheese in a medium bowl until smooth and creamy.
05 - Mix in lemon zest, lemon juice, garlic, chives, dill, horseradish, black pepper, cayenne if using, and a small pinch of salt.
06 - Fold in the chopped shrimp. Spoon into a serving bowl or shape into a log, cover, and chill for at least 1 hour. Let soften before serving.

# Good to know:

01 - Best after 1 hour of chilling so the flavors settle.
02 - Let stand at room temperature for 20-30 minutes before serving.
03 - Keep refrigerated and use within 3 days.

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