Shrimp Butter

recipe
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.

Yield:

8 tablespoons (serving size: 1 tablespoon)
Total time: 47 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 47 Minutes

Nutritional 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

Ingredients

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

Preparation

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.