Ingredients Jump to Instructions ↓

  1. 1 lb (4 sticks) unsalted butter

  2. lb. cooked shrimp, pured or minced and mashed into a paste

Instructions Jump to Ingredients ↑

  1. Photo Jonny Hunter In a large bowl, mash the butter with a potato masher or just squish it up with your hands. You can even cream the butter using the paddle attachment of a stand mixer but the goal is just to get the butter soft so you can incorporate the shrimp.

  2. Add the pured shrimp and continue mashing/squishing/mixing until fully mixed.

  3. Spread out a large (1-foot or bigger) square of plastic wrap across your work surface, then scoop the mixed butter onto the plastic. You are now going to roll the butter into a cylinder inside the plastic wrap Tie the excess plastic wrap at the ends of the cylinder into a knot, or just use little pieces of string to tie off the ends. You can even make a string out of a short section of plastic wrap and rolling it into a little rope.

  4. Chill or freeze until needed. Variations:

  5. Add one or more of the following along with the pured shrimp:

  6. Tbsp lemon juice (juice from 1 lemon)

  7. 2-4 cloves garlic, minced 2 Tbsp chopped parsley


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