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Shrimp Butter
Ingredients
Directions
Ingredients
2 lb
raw shrimp
Jump
¼ tsp
black pepper
Jump
1 tbsp
finely chopped white onion
Jump
¼ c
finely chopped parsley
Jump
1 c
softened salted butter
Jump
a pinch of salt
Jump
Shrimp Butter

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.

2 cups

  1. 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.
  2. 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

Anna Hezel is the former senior editor of TASTE.