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Butter - Shrimp (Cold) Recipe
A compound butter, based on the traditional French 'Beurre de Crevettes.
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120gr/4 oz peeled/picked shrimps – the brown variety are far superior to the pink
120gr/4 oz Unsalted butter – at room temperature; keep the wrapper
1 tablespoon (15ml) Lemon Juice
½ teaspoon (2ml) fine Sea Salt
A few grinds of freshly milled Pepper – use white unless you mind a few black flecks
- Mash the shrimps with a strong fork, or give them a brief whiz in a food processor, being careful not to over process.
- Mix the softened butter with the shrimp pieces and lemon juice, plus the salt and pepper and blend thoroughly.
- Spread out the reserved butter paper, then spread the butter in a sausage- shape along the centre.
- Roll the paper around the butter to produce an even shape - if any oozes out of the ends, force it back and seal in with the wrapper.
- Refrigerate until needed
To serve, slice off medallions as needed.