fine dining experience

Shrimp Butter

Shrimp butter is a retro party snack recipe that’s part spread, part compound butter, and 100 percent delightful. An easy make-ahead appetizer, it’s heavenly smeared on saltines.

Ingredients

  • 1 small white onion, finely minced (about 1/2 cup)
  • 1 1/2 pounds large shrimp, shell on (see recipe note)
  • 2 teaspoons kosher salt, plus more for salting the water
  • 1 pound unsalted butter, at room temperature 
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh dill
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon celery seed

Directions

  1. Soak the onion:

    In a small bowl, add the chopped onion and cover with cold water and an ice cube. Allow onion to sit in water for at least 5 minutes to let the flavor mellow. Afterward, drain from water, pat dry with a paper towel, and set aside.

  2. Poach the shrimp:

    Meanwhile, fill a medium bowl with ice water for shocking the cooked shrimp. Set aside. 

    Fill a medium saucepan with salted water and bring to a boil over high heat. Lower the heat to a simmer and add the shrimp. Cook until shrimp are completely pink and firm to the touch, 5-7 minutes.  

    Transfer to the bowl of ice water and let sit until cool enough to handle. Peel and, if necessary, devein. Then pat dry and transfer to a cutting board. 

  3. Chop the shrimp:

    Chop the shrimp very finely until it’s nearly a paste. 

  4. Beat the butter: 

    In a large bowl, beat the butter with a wooden spoon until smooth.

  5. Add the remaining ingredients:

    Add the chopped shrimp and remaining 1 teaspoon salt, lemon zest and juice, Worcestershire sauce, herbs, pepper, and celery seed.

    Mash with the back of a fork (or continue using the wooden spoon) until all of the ingredients are well distributed.

  6. Serve:

    Serve immediately with saltines (or any light, crisp cracker), or refrigerate in an airtight container for up to 1 week. Let come to room temperature at least 30 minutes before serving; when pliable, re-beat until spreadable and creamy.  

    Shrimp butter can be made ahead and frozen for up to 1 month. To store, spoon the butter onto a sheet of plastic wrap and roll into a log.