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.

How to Make It

Step 1

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

Step 2

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

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