Shrimp Butter

Name: Shrimp Butter
Yield: yields approximately 4 cups
Ingredients: 1/2 pound (2 sticks) butter, at room temperature; 1 tablespoon sherry; 1/2 teaspoon lemon zest; 1 teaspoon House Seasoning (see page 325); Juice of 1/2 lemon; Cayenne pepper to taste; Two 3-ounce packages cream cheese, softened; 2 tablespoons chopped onion; 1 pound shrimp, shelled, deveined, and cooked

December 14, 2011

Recipe information

Yield
yields approximately 4 cups

Ingredients

1/2 pound (2 sticks) butter, at room temperature

1 tablespoon sherry

1/2 teaspoon lemon zest

1 teaspoon House Seasoning (see page 325)

Juice of 1/2 lemon

Cayenne pepper to taste

Two 3-ounce packages cream cheese, softened

2 tablespoons chopped onion

1 pound shrimp, shelled, deveined, and cooked

Preparation

Add all ingredients except shrimp to a food processor. Process until well mixed. Drop in shrimp and process until either pureed or chopped to desired consistency. (This recipe can be pureed to the consistency of butter or left with chunky pieces of shrimp.) Serve on crackers as an appetizer. It is also wonderful served on top of hot grits. (If served with grits, sprinkle grated Cheddar cheese over grits and shrimp butter.)

Paula Deen's Kitchen Classics

TagsSpreads Cream Cheese Cheese Dairy Shrimp Shellfish Seafood Snack Starter Nut Free Oven Bake Food Processor Cookbooks

Recipe notes

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