Shrimp Butter is one of many common variations of compound butter, in which some sort of flavoring or seasoning ingredient is incorporated into to the butter.
Shrimp butter can be rolled into cylinders and chilled or even frozen. Then, serve hot fish or vegetables with a slice of shrimp butter on top. As it melts, the shrimp butter creates a delicious sauce.
- 1 lb (4 sticks) unsalted butter
- ½ lb. cooked shrimp, puréed or minced and mashed into a paste
- In a large bowl, mash the butter with a potato masher or just squish it up with your hands. You can even cream the butter using the paddle attachment of a stand mixer — but the goal is just to get the butter soft so you can incorporate the shrimp.
- Add the puréed shrimp and continue mashing/squishing/mixing until fully mixed.
- Spread out a large (1-foot or bigger) square of plastic wrap across your work surface, then scoop the mixed butter onto the plastic. You are now going to roll the butter into a cylinder inside the plastic wrap.
- Tie the excess plastic wrap at the ends of the cylinder into a knot, or just use little pieces of string to tie off the ends. You can even make a string out of a short section of plastic wrap and roll it into a little rope.
- Chill or freeze until needed.
- Add one or more of the following along with the puréed shrimp:
- 3 tablespoon lemon juice (juice from 1 lemon)
- 2-4 cloves garlic, minced
- 2 tablespoon chopped parsley