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.
Cooking Light JANUARY 2011
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.
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