Shrimp Butter Spread (Print Version)
# Ingredients:
01 -
1 small white onion, finely minced (½ cup).
02 -
1½ pounds large shrimp, shell on.
03 -
2 teaspoons kosher salt.
04 -
1 pound unsalted butter, room temperature.
05 -
2 teaspoons lemon zest.
06 -
2 tablespoons lemon juice.
07 -
1 tablespoon Worcestershire sauce.
08 -
¼ cup fresh parsley, finely chopped.
09 -
¼ cup fresh dill, finely chopped.
10 -
½ teaspoon black pepper.
11 -
½ teaspoon celery seed.
# Instructions:
01 -
Soak minced onion in ice water for 5 minutes to mellow flavor. Drain and pat dry.
02 -
Poach shrimp in salted water 5-7 minutes until pink. Cool in ice water, peel, and pat dry.
03 -
Finely chop shrimp until paste-like. Can use food processor.
04 -
Beat butter until smooth. Add shrimp, onion, and all seasonings. Mix until well combined.
05 -
Serve immediately with crackers or chill. Bring to room temperature and re-beat before serving.
# Notes:
01 -
Keeps 1 week refrigerated.
02 -
Can freeze up to 1 month.
03 -
Shell-on shrimp gives better flavor.