Shrimp Sandwich Butter

Shrimp butter is one of those old-school spreads that punches well above its weight. Finely chopped shrimp gets worked into softened unsalted butter until smooth, creating a compound butter with serious seafood flavor.

Three ingredients. No cooking. Just chop, mix, and spread.

The key is starting with room-temperature butter so the shrimp incorporates evenly. Cold butter leaves you with lumps and pockets of plain butter between bites. Season with salt and pepper, and that’s the whole recipe.

Spread it on crusty bread for tea sandwiches, melt it over grilled fish, or toss it with hot pasta for an instant sauce.

Pro Tips

• Use cooked, peeled shrimp and chop them as fine as possible. A food processor pulsed a few times works well if you want an ultra-smooth spread.
• Let the butter soften at room temperature for about 30 minutes before mixing. Microwaving melts it unevenly.
• Roll the finished butter in plastic wrap into a log shape and refrigerate. Slice off rounds as needed.
• This freezes beautifully for up to 2 months. Slice before freezing so you can grab individual portions.

Variations

• Garlic shrimp butter: Add a clove of minced garlic and a squeeze of lemon juice.
• Herb version: Mix in fresh chives and a pinch of cayenne for a Cajun-style spread.