Ingredients
Scale
- 1 small white onion, finely minced (½ cup).
- 1½ pounds large shrimp, shell on.
- 2 teaspoons kosher salt.
- 1 pound unsalted butter, room temperature.
- 2 teaspoons lemon zest.
- 2 tablespoons lemon juice.
- 1 tablespoon Worcestershire sauce.
- ¼ cup fresh parsley, finely chopped.
- ¼ cup fresh dill, finely chopped.
- ½ teaspoon black pepper.
- ½ teaspoon celery seed.
Instructions
- Soak minced onion in ice water for 5 minutes to mellow flavor. Drain and pat dry.
- Poach shrimp in salted water 5-7 minutes until pink. Cool in ice water, peel, and pat dry.
- Finely chop shrimp until paste-like. Can use food processor.
- Beat butter until smooth. Add shrimp, onion, and all seasonings. Mix until well combined.
- Serve immediately with crackers or chill. Bring to room temperature and re-beat before serving.
Notes
Keeps 1 week refrigerated.
Can freeze up to 1 month.
Shell-on shrimp gives better flavor.
Nutrition
- Calories: 191
- Fat: 19 g
- Carbohydrates: 1 g
- Protein: 5 g