Real Smooth Shrimp Butter
Submitted by mihondo
Smooth shrimp butter spread made with fresh shrimp, cream cheese, butter, and hard-boiled egg blended silky in a food processor. A rich, molded appetizer for crackers.
YIELD
1 2/3 cupsPREP
45 minCOOK
5 minREADY
50 minThis shrimp butter is a retro party spread that deserves a comeback. Fresh shrimp get boiled, chilled, and blended with softened butter, cream cheese, a hard-boiled egg, onion, mayonnaise, and garlic into a silky, spreadable paste that gets packed into a mold and chilled until firm.
The hard-boiled egg is the ingredient that smooths everything out. It binds with the butter and cream cheese to create a texture that’s rich but not heavy, more like a luxurious pate than a chunky dip. Worcestershire sauce adds a savory undercurrent you won’t identify but would miss without.
Unmolding onto a serving plate and letting it warm for 20 to 30 minutes before serving is the move. Straight from the fridge it’s too firm to spread. At room temperature, it softens to a buttery consistency that glides onto crackers.
Kitchen Tips
- Cook the shrimp just until pink, 3 to 5 minutes max. Overcooked shrimp turn rubbery and won’t blend smooth.
- Chill the cooked shrimp completely before processing. Warm shrimp melts the butter and cream cheese, making the mixture too loose to mold.
- Scrape down the food processor bowl several times while blending. Shrimp fibers cling to the sides and create an uneven texture if you don’t.
- Line the mold with plastic wrap with extra overhang. This is what lets you unmold cleanly without the whole thing falling apart.
Variations
- Smoked shrimp butter: Use smoked shrimp or add a few drops of liquid smoke for a deeper, smokier flavor.
- Herb butter: Blend in fresh dill and chives for a brighter, more herbaceous spread.
- Spicy Cajun: Add a pinch of cayenne and Old Bay seasoning for a Southern-style shrimp butter with some heat.
Ingredients
Directions
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.
Drain well; rinse with cold water. Chill, peel, devein, and coarsely chop shrimp.
Position knife blade in food processor bowl; add shrimp, butter, and remaining ingredients.
Process until smooth, scraping down sides occasionally.
Line a 2-cup mold or bowl with heavy-duty plastic wrap, allowing plastic wrap to extend over edges at least 2 inches.
Spoon shrimp mixture into mold; cover and chill at least 4 hours. Invert mold onto serving plate.
Remove mold, and carefully peel away plastic wrap.
Smooth surface with a knife, if necessary. Let stand at room temperature 20 to 30 minutes before serving.
Serve with assorted crackers.
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