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Shrimp Butter

Total time 47 mins
Yield 8 tablespoons (serving size: 1 tablespoon)
Cooking the shrimp shells until they're uniformly pink and give off a toasty aroma ensures that they've infused the butter. Spoon 1-tablespoon portions of cooled shrimp butter into an ice-cube tray. Cover with plastic wrap; freeze until solid. Keep butter cubes frozen in an airtight container for up to three months. Thaw before using.


  • 1 cup butter
  • 4 cups raw shrimp shells (about 6 ounces)

Nutrition Information

  • calories 113
  • fat 12.7 g
  • satfat 7.9 g
  • monofat 3.7 g
  • polyfat 0.5 g
  • protein 0.2 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 34 mg
  • iron 0.0 mg
  • sodium 1.2 mg
  • calcium 0.8 mg

How to Make It

  1. Melt butter in a medium saucepan over medium heat. Add shrimp shells to pan, and cook for 15 minutes, stirring frequently.

  2. Strain butter mixture through a fine mesh sieve over a bowl, reserving butter. Discard solids.