This recipe adapts an old standby from James Beard’s American Cookery, a cookbook originally published in 1972. The simple spread is made by finely chopping poached or boiled shrimp, and folding it into softened butter. Use the flavor-packed butter on tea sandwiches, swirled into pasta, or just spooned into a ramekin and served with a sleeve of saltines.
- Clean and devein the shrimp while you bring a medium saucepan of salted water to a boil. Add the shrimp to the water and cook for 3-4 minutes.
- Chop shrimp finely and mix with the rest of the ingredients (or pulse a handful of times in a food processor). Serve with a few lemon wedges and a sleeve of saltines. Keeps for 3-4 days.
Anna Hezel is the former senior editor of TASTE.