Shrimp Butter Spread (Print Version)
# Ingredients:
01 -
A small onion, diced up (about half a cup).
02 -
1.5 pounds of shrimp, fresh and still in shells.
03 -
A couple spoons of sea salt, with extra for boiling water.
04 -
1 pound of creamy butter.
05 -
Two lemons, use the zest and squeeze out the juice.
06 -
1 spoon of Worcestershire sauce.
07 -
A generous amount of finely chopped parsley.
08 -
A good handful of freshly chopped dill.
09 -
A decent pinch of black pepper.
10 -
A little bit of celery seeds.
# Instructions:
01 -
Dice the onion into little pieces, then drop them in ice water for 5 minutes to mellow out. Drain them and dry with a towel.
02 -
Get a bowl of ice water ready for the shrimp. Boil salted water in a pot.
03 -
Toss the shrimp into the boiling water. Let them cook until they’re pink, which should take 5-7 minutes. Move them straight to the ice bath afterward.
04 -
Peel the shells off the cold shrimp. Pat them super dry. Chop really small or blitz in a food processor.
05 -
Beat the butter until smooth in a big bowl. Mix in the shrimp, salt, lemon juice and zest, Worcestershire, spices, and herbs.
06 -
Stir everything until it’s nice and combined. Serve right away or chill it. If it’s cold, let it sit out for half an hour before eating.
# Notes:
01 -
Stays good in the fridge for about a week.
02 -
Pop it in the freezer for up to a month.
03 -
Shell-on shrimp will give tastier results.
04 -
Perfect on bread or crackers.