photo by Marcus Nilsson
Use this as a finisher atop a grilled steak or to enrich pasta dishes.
Recipe information
Yield
Makes 1 1/2 cups
Ingredients
1 chopped onion
2 garlic cloves, minced
1 sprig fresh thyme
1 tablespoon unsalted butter
1 pound shell-on shrimp
2 sticks butter, softened
kosher salt and freshly ground black pepper
Preparation
In a 12" skillet, caramelize onion, garlic cloves, and thyme in unsalted butter. Toss in shrimp; cook slowly until golden. Transfer to a food processor and purée until smooth; with processor running, add softened butter, 1 Tbsp. at a time. Force through a fine-mesh strainer. Season with kosher salt and freshly ground black pepper. For a super-fine texture, strain again.
