For this delightfully retro party snack, we turn to a veritable icon in the food world: James Beard. Originating in his 1972 book American Cookery, this rendition leans slightly closer to key seasonings in shrimp cocktail, featuring celery seed and Worcestershire sauce for that characteristic flavor. Guests will delight in the novelty of a dish called shrimp butter, and then be sold on the sheer deliciousness of it. A little shrimp goes a long way here, and best of all, the effort is minimal AND it all comes together in one bowl!
Don’t Skimp on the Good Stuff
Good quality shrimp is sweet and tender, and is right on par with the venerable lobster, in my opinion. Like most seafood and meat, the difference in quality is reflective in the price you pay, so considering shrimp is in the name, be sure to spring for the best you can afford. Gulf caught shrimp are my go-to, and on the whole, I would recommend hitting up the freezer section before the fish counter. Shrimp are super perishable, and are always frozen immediately upon being caught. The fancy looking shrimp on ice behind glass? That’s the same bag that you’ll find in the freezer section, just defrosted for who knows how long. Precooked shrimp is always bland and rubbery, so I would suggest instead buying it raw, and simply poaching the shrimp in well salted water for just a few minutes until cooked. The need for quality also applies to butter! The cost differential between average butter and amazing butter is usually only a few dollars, and I promise it will make a difference. For a great butter that’s widely accessible and affordable, my favorite is Kerrygold! But feel free to buy the best butter you can find and afford.
Serving Suggestions
Shrimp butter is great shoveled with a spoon directly into your mouth, but other than that, my favorite way to eat it is spread on the iconic saltine cracker. Saltines are crisp, light, and a little bit salty, a perfect foil for the rich butter. If this is the route you go for serving, just be sure to pull it out of the fridge a few hours before partytime to make sure it’s room temperature and spreadable. Beyond that, add it to pasta, scrambled eggs, or folded into grits! Spread it on white bread for tea sandwiches, or even dip celery and carrot sticks into it if you’re feeling virtuous.
Waves of Shrimptastic Recipes
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Cooking the shrimp with the shells on gives them a shrimpier flavor, plus makes them easier to peel. Try to find shell-on shrimp that are already deveined. Fill a medium saucepan with salted water and bring to a boil over high heat. Lower the heat to a simmer and add the shrimp. Cook until shrimp are completely pink and firm to the touch, 5-7 minutes. Transfer to the bowl of ice water and let sit until cool enough to handle. Peel and, if necessary, devein. Then pat dry and transfer to a cutting board. Mash with the back of a fork (or continue using the wooden spoon) until all of the ingredients are well distributed. Shrimp butter can be made ahead and frozen for up to 1 month. To store, spoon the butter onto a sheet of plastic wrap and roll into a log. Did you love this recipe? Leave us stars below!
