Shrimp Butter

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!