Shrimp Butter Recipe

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.

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

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.

Chill or freeze until needed. Variations:

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

Tbsp lemon juice (juice from 1 lemon)

2-4 cloves garlic, minced 2 Tbsp chopped parsley