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 Shrimp Sautéed with Broccolini, Rice and Green Peas with Shrimp Butter
Yield: 8 tablespoons (serving size: 1 tablespoon)
Total:
Recipe from
More From Cooking Light
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
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.
Shrimp Butter Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Freezable, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Dairy
- DIETARY CONSIDERATION: Low Carbohydrate, Low Sodium
- PUBLICATION: Cooking Light
More Recipes for Sauces/Condiments
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Peanut Butter Dipping Sauce
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