Shrimp Butter
Recipe: #6430
September 06, 2012
Categories: Lemon, Appetizers, Onions, French, 5-Minute Prep, Baby Shower, Brunch, Mothers Day, Passover, Valentine's Day, more
"This is so easy to prepare, and it is a great spread or condiment for many recipes. This also freezes very well. Spread on baked fish, or saute scallops in it, spread over toasted baguettes, pita wedges, or toast points; and, it is fantastic over grilled asparagus."
Ingredients
Nutritional
- Serving Size: 1 (96 g)
- Calories 216.5
- Total Fat - 10.8 g
- Saturated Fat - 2.1 g
- Cholesterol - 19.6 mg
- Sodium - 119 mg
- Total Carbohydrate - 26.6 g
- Dietary Fiber - 0.6 g
- Sugars - 4.7 g
- Protein - 8.1 g
- Calcium - 45 mg
- Iron - 1.4 mg
- Vitamin C - 7.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Shrimp Butter ... Add the shrimp, garlic, parsley, scallions, and a dash of hot sauce; then, pulse a few times to get a coarse grind; then add the butter and pulse until you get a smooth paste. Note: use whatever shrimp are on sale. But, I always find great deals on the cocktail shrimp; and you can just add them right to the food processor because of their size.
Step 2
Depending on what I am using it for, I like to add a little lemon. When I serve it with seafood, I add the entire tablespoon; if I am using it on toast points, I go a bit lighter with the lemon. So, if you want to add a little, just mix it in by hand.
Step 3
Roll ... Add the butter to the center of a piece of plastic wrap and roll up like a log. Twist or tie the ends. Refrigerate until firm.
Step 4
To serve over fish, I simply slice in rounds and let the butter melt over the top. If I plan to serve this as a spread, take it out about 30 minutes before serving to soften. ENJOY!
Tips
No special items needed.