Description
Rich and flavorful compound butter infused with succulent shrimp and herbs—perfect for spreading, melting over seafood, or adding depth to pasta dishes.
Ingredients
Units
Scale
- 1/2 lb (225 g) shrimp, peeled, deveined, and finely chopped
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1/4 tsp paprika
- Salt and pepper, to taste
Instructions
- In a skillet over medium heat, sauté chopped shrimp for 2–3 minutes until just cooked; remove and let cool slightly.
- In a bowl, combine softened butter, garlic, parsley, lemon zest, lemon juice, paprika, salt, and pepper.
- Fold in the cooled shrimp until evenly distributed.
- Place mixture onto a piece of plastic wrap or parchment; roll into a log about 1½ inches in diameter and twist ends to seal.
- Refrigerate for at least 2 hours (or freeze for up to 3 months).
- Slice rounds to serve on grilled fish, vegetables, bread, or pasta.
Notes
- Swap parsley with chives, dill, or tarragon for a different herb profile.
- For extra flavor, sauté shrimp in a bit of garlic butter.
- Butter can be made ahead—keep refrigerated up to 1 week or frozen up to 3 months.
Nutrition
- Serving Size: 1 tbsp (about 14 g)
- Calories: 100
- Sugar: 0 g
- Sodium: 80 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg