Shrimp Butter Spread (Print Version)
# Ingredients:
01 -
1 1/2 pounds shrimp, fresh and shell-on.
02 -
1 small onion, chopped fine (makes 1/2 cup).
03 -
1 pound butter, soft and spreadable.
04 -
Big handful of finely minced parsley.
05 -
2 lemons, zested and squeezed for juice.
06 -
A pinch of black pepper.
07 -
A pinch of celery seed.
08 -
2 tablespoons sea salt, plus a bit for boiling.
09 -
Big handful of fresh dill, chopped up.
10 -
1 tablespoon Worcestershire sauce.
# Instructions:
01 -
Dice the onion real small. Let it soak in a bowl of icy water for 5 minutes to mellow out the flavor. Drain and pat dry.
02 -
Prepare an ice water bath for the shrimp, and get a pot of salted water boiling on the stove.
03 -
Toss the shrimp into the boiling water. Cook them for 5-7 minutes till they go pink. Dunk them right into the ice water afterward to cool.
04 -
Take off the shells from the cooled shrimp. Dry them super well with paper towels, then chop them tiny or whiz in a food processor.
05 -
Get the butter smooth in a big mixing bowl. Stir in the shrimp, salt, lemon zest and juice, Worcestershire, herbs, and spices until it’s all blended.
06 -
Give the whole mix another good stir. It’s ready to eat now or pop it in the fridge. If chilled, let it sit out 30 minutes before serving.
# Notes:
01 -
Stays good in the fridge for about a week.
02 -
Can be frozen for up to a month.
03 -
Shrimp with shells has better flavor.
04 -
Tastes awesome on bread or crackers.