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Shrimp Butter

Source of Recipe

From "Southern Appetizers" by Denise Gee


Recipe Introduction

"It's called shrimp butter for it's creamy consistency, which makes a nice contrast to the more gelatinous version of this iconic seafood spread. A fleur de lis-shaped baking pan or mold makes a lovely, festive cradle for it. Serve with good-quality crackers."

List of Ingredients

• 1½ pounds large Perfectly Boiled Shrimp (recipe follows), peeled
• One 8-ounce package cream cheese, softened
• ½ cup mayonnaise
• 2 green onions, finely chopped
• 2 tsp Dijon mustard
• ¼ to ½ tsp Old Bay or Cajun seasoning
• Paprika for seasoning (optional)
• Dash of hot sauce (optional)
• Chopped fresh Italian flat-leaf parsley and lemon slices for garnish (optional)


Recipe

Place the shrimp in a food processor and pulse 8 to 10 times, until the shrimp are finely chopped but not mushy.
In a medium bowl, stir to combine the cream cheese, mayonnaise, green onions, mustard, and Old Bay; fold in the chopped shrimp. Adjust the seasonings with paprika, hot sauce, and black pepper, if desired.

Line a 2-cup mold or glass bowl with plastic wrap, leaving lots of overhang. Place the shrimp mixture into the mold, packing it tightly with a spatula. Cover it with the plastic wrap overhang and chill in the refrigerator for at least 3 hours, or up to 2 days.

Unwrap the plastic wrap overhang and invert the mold onto a plate. Remove the rest of the plastic wrap. Garnish with chopped parsley and lemon slices, if desired.
Let the spread sit for at least 15 minutes at room temperature before serving.

Serves 6 to 8; makes about 2 cups



Perfectly Boiled Shrimp:

• 1 small lemon, quartered
• 2 Tbsp dried seafood boil seasoning, or one 3-ounce boil-in-bag seasoning mix
• 1½ pounds large (21/25 count) shrimp, unpeeled
• Lime slices or wedges for garnish (optional)

Add 1 quart water to a Dutch oven or small stockpot. Squeeze in the lemon juice and drop the lemon quarters into the water. Stir in the seafood boil seasoning and bring the ingredients to a boil.

Add the shrimp and cook just until they turn pink, about 2 minutes. Drain and rinse with cold water.

Serves 4 (5 or 6 shrimp each)