Shrimp Butter

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.

This recipe goes with Rice and Green Peas with Shrimp Butter, Shrimp Sautéed with Broccolini

Yield: 8 tablespoons (serving size: 1 tablespoon)
Recipe from Cooking Light

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Recipe Time

Total: 47 Minutes

Nutritional Information

Amount per serving
  • Calories: 113
  • Fat: 12.7g
  • Saturated fat: 7.9g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 0.2g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 34mg
  • Iron: 0.0mg
  • Sodium: 1.2mg
  • Calcium: 0.8mg


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


  1. 1. Melt butter in a medium saucepan over medium heat. Add shrimp shells to pan, and cook for 15 minutes, stirring frequently.
  2. 2. Strain butter mixture through a fine mesh sieve over a bowl, reserving butter. Discard solids.
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