Homemade shrimp butter not only tastes great, it's also affordable and simple to make. You can use it for sandwiches or to add a shrimp flavor to vegetable and fish dishes. You can even use shrimp butter as a filling for eggs, a sauce or soup addition, or a garnish for cold dishes. When refrigerated, shrimp butter can last up to one week or up to one month if frozen. Prepare shrimp oil for salad dressing using shrimp shells.
Recipe instructions Shrimp Butter
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.
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.
Chop the shrimp very finely until it’s nearly a paste.
In a large bowl, beat the butter with a wooden spoon until smooth.
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.
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.
To make smoother and more sophisticated shrimp butter, chop all the ingredients finely. Shrimp cooked with shells on give a better flavor and are easy to peel. Look for shell-on, deveined shrimp and pat them dry. Wet shrimp won't mix properly with the butter.