Shrimp Butter Spread (Print Version)
# Ingredients:
01 -
1 1/2 pounds of shrimp, shells on.
02 -
1 small onion, chopped into tiny bits (fills 1/2 cup).
03 -
Two lemons, squeezed for juice and grated for zest.
04 -
A spoonful of Worcestershire sauce.
05 -
A handful of parsley, finely chopped.
06 -
A pinch of celery seeds.
07 -
A pound of soft, unsalted butter.
08 -
A handful of dill, minced small.
09 -
A couple spoons of sea salt, plus more for cooking.
10 -
A little sprinkle of black pepper.
# Instructions:
01 -
Dice the onion into tiny bits. Soak it in cold water with ice for about 5 minutes to tame the sharpness. Drain, then dry it off.
02 -
Set up an ice bath in a bowl for the shrimp to chill later. Boil water in a large pot, adding some salt.
03 -
Toss the shrimp into the pot of boiling water. Let them cook for 5 to 7 minutes, just till they turn pink. Drop them straight into the ice water to stop cooking.
04 -
Take the shells off the cooled shrimp. Pat them dry with paper towels. Chop them finely by hand or pulse a few times in a food processor.
05 -
Cream the softened butter in a mixing bowl until smooth. Stir in the shrimp, salt, lemon juice and zest, Worcestershire, herbs, and spices.
06 -
Blend everything until evenly mixed. Serve straight away or chill in the fridge. If cold, leave it out for half an hour before serving to soften.
# Notes:
01 -
Stays good in the fridge for 7 days.
02 -
Store in the freezer for up to 30 days.
03 -
Shrimp with shells leave better flavor.
04 -
Works great spread on bread or crackers.