Shrimp Butter

The second "found on Pinterest" recipe that I tried for our picnic in the park last week was an addicting mixture of sauteed shrimp, onion, lemon, cayenne, and butter...lots of butter...aptly named shrimp butter.

I don't really know what else to say about this dish...other than it's essentially SHRIMP FLAVORED BUTTER. And, it's REALLY GOOD spread on toasted bread or crackers & paired with a glass of tart white wine.

And, well, to be honest...I also smeared some on hot corn-on-the-cob and it was PRETTY DELICIOUS.

YES, I'M SCREAMING AT YOU.

SHRIMP! BUTTER!

recipe from Epicurious

1 1/2 sticks (3/4 cup) unsalted butter, softened
1 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup minced onion
2 1/2 teaspoons freshly-squeezed lemon juice
1/8 teaspoon cayenne pepper *

• Heat 2 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté shrimp with salt and black pepper, stirring, until just cooked through, 1 1/2 to 2 minutes. Transfer shrimp with a slotted spoon to a food processor, reserving skillet (do not clean).
• Cook onion in 1 tablespoon butter in skillet over moderately low heat, stirring occasionally, until softened, 2 to 3 minutes. Scrape onions into processor and cool mixture to room temperature, about 15 minutes. 
• Add lemon juice, cayenne, and remaining 9 tablespoons butter and pulse until shrimp are finely chopped. 
• Pack shrimp butter into a 2-cup ramekin or serving bowl and chill, its surface covered with plastic wrap, at least 6 hours (to allow flavors to develop). 
• Bring to room temperature 45 minutes before serving. (Kelly's Note: I assumed this step was to let the mixture soften enough to spread, but I discovered that it doesn't get hard like chilled butter does. So, I think this step is optional.)

* I thought it could stand a little more heat, so I sprinkled the top with more cayenne.