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.

Cynthia Nims
Recipe by Cooking Light January 2011

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Recipe Summary

total:
47 mins
Yield:
8 tablespoons (serving size: 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

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

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

Nutrition Facts

113 calories; fat 12.7g; saturated fat 7.9g; mono fat 3.7g; poly fat 0.5g; protein 0.2g; cholesterol 34mg; sodium 1.2mg; calcium 0.8mg.
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