Shrimp Butter
Shrimp Butter
Ingredients
- 2 cups shrimp heads, from about 1 1/2 pounds of shrimp
- 1 tablespoon vegetable oil
- 1 shallot, diced
- 1 carrot, small, diced
- 1/4 cup dry white wine
- 2 sticks unsalted butter, (1 cup), softened
Instructions
- 1
If your shrimp still have their heads attached, use kitchen shears to carefully remove the heads from the shrimp. Reserve the heads for this recipe and set aside the shrimp for another use.
⏱️ 5 min
- 2
Heat the vegetable oil in a medium pot or Dutch oven over medium heat. Add the diced shallot and diced carrot. Cook gently, stirring occasionally, until the vegetables are softened and translucent, about 5-7 minutes. Be careful not to let them brown.
⏱️ 7 min
- 3
Remove the softened shallot and carrot mixture from the pot and transfer it to a small bowl. Set aside.
⏱️ 1 min
- 4
Add the reserved shrimp heads to the same pot. Increase the heat slightly to medium-high and cook the shrimp heads, stirring frequently, until they turn bright orange and release their aromatic flavors, about 5-8 minutes.
⏱️ 8 min
- 5
Pour the dry white wine into the pot with the cooked shrimp heads. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot, deglazing it thoroughly.
⏱️ 2 min
- 6
Return the sautéed shallot and carrot mixture to the pot with the shrimp heads and deglazing liquid. Reduce the heat to very low, cover, and let the mixture simmer gently for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 7
Transfer the entire cooked shrimp head mixture (including the liquid and vegetables) to a heatproof bowl. Place the bowl in the freezer for about 20 minutes to cool down significantly.
⏱️ 20 min
- 8
Once cooled, add the softened unsalted butter to a blender. Pour the cooled shrimp mixture, including all the vegetables and liquid, into the blender with the butter. Blend on high speed until the mixture is completely smooth and fully emulsified, scraping down the sides as needed.
⏱️ 5 min
- 9
Set up a double boiler: fill a saucepan with about 1 inch of water and bring to a gentle simmer. Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl does not touch the water. Add the blended shrimp butter mixture to the bowl and gently melt it, stirring occasionally, until it's just liquid enough to pass through a strainer. Do not overheat.
⏱️ 5 min
- 10
Place a fine mesh strainer over a clean, heatproof bowl. Pour the gently melted shrimp butter mixture through the strainer, pressing down firmly on the solids with a spatula or spoon to extract as much of the flavored liquid as possible. Discard the solids.
⏱️ 5 min
- 11
Prepare an ice bath: fill a larger bowl with ice and a little water. Place the bowl containing the strained shrimp butter over the ice bath. Whisk continuously until the mixture cools down and solidifies back into a butter-like consistency.
⏱️ 5 min
- 12
Scrape the solidified shrimp butter onto a piece of plastic wrap. Use a rolling pin or your hands to roll and shape the butter into a log. Wrap tightly and label "Shrimp Butter" with a marker. Store in the refrigerator for up to 1 week or freeze for longer storage.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Butter
- 2 cups shrimp heads, from about 1 1/2 pounds of shrimp
- 1 tablespoon vegetable oil
- 1 shallot, diced
- 1 carrot, small, diced
- 1/4 cup dry white wine
- 2 sticks unsalted butter, (1 cup), softened
Instructions
- 1
If your shrimp still have their heads attached, use kitchen shears to carefully remove the heads from the shrimp. Reserve the heads for this recipe and set aside the shrimp for another use.
⏱️ 5 min - 2
Heat the vegetable oil in a medium pot or Dutch oven over medium heat. Add the diced shallot and diced carrot. Cook gently, stirring occasionally, until the vegetables are softened and translucent, about 5-7 minutes. Be careful not to let them brown.
⏱️ 7 min - 3
Remove the softened shallot and carrot mixture from the pot and transfer it to a small bowl. Set aside.
⏱️ 1 min - 4
Add the reserved shrimp heads to the same pot. Increase the heat slightly to medium-high and cook the shrimp heads, stirring frequently, until they turn bright orange and release their aromatic flavors, about 5-8 minutes.
⏱️ 8 min - 5
Pour the dry white wine into the pot with the cooked shrimp heads. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot, deglazing it thoroughly.
⏱️ 2 min - 6
Return the sautéed shallot and carrot mixture to the pot with the shrimp heads and deglazing liquid. Reduce the heat to very low, cover, and let the mixture simmer gently for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 7
Transfer the entire cooked shrimp head mixture (including the liquid and vegetables) to a heatproof bowl. Place the bowl in the freezer for about 20 minutes to cool down significantly.
⏱️ 20 min - 8
Once cooled, add the softened unsalted butter to a blender. Pour the cooled shrimp mixture, including all the vegetables and liquid, into the blender with the butter. Blend on high speed until the mixture is completely smooth and fully emulsified, scraping down the sides as needed.
⏱️ 5 min - 9
Set up a double boiler: fill a saucepan with about 1 inch of water and bring to a gentle simmer. Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl does not touch the water. Add the blended shrimp butter mixture to the bowl and gently melt it, stirring occasionally, until it's just liquid enough to pass through a strainer. Do not overheat.
⏱️ 5 min - 10
Place a fine mesh strainer over a clean, heatproof bowl. Pour the gently melted shrimp butter mixture through the strainer, pressing down firmly on the solids with a spatula or spoon to extract as much of the flavored liquid as possible. Discard the solids.
⏱️ 5 min - 11
Prepare an ice bath: fill a larger bowl with ice and a little water. Place the bowl containing the strained shrimp butter over the ice bath. Whisk continuously until the mixture cools down and solidifies back into a butter-like consistency.
⏱️ 5 min - 12
Scrape the solidified shrimp butter onto a piece of plastic wrap. Use a rolling pin or your hands to roll and shape the butter into a log. Wrap tightly and label "Shrimp Butter" with a marker. Store in the refrigerator for up to 1 week or freeze for longer storage.
⏱️ 5 min