GW Fins: BBQ Shrimp Butter

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by GW Fins

wwltv.com

Posted on August 1, 2012 at 9:57 AM

Updated Wednesday, Aug 1 at 10:15 AM

Serving Size: 8

1 pound butter

3 ounces shallot -- finely diced

3 ounces garlic -- finely diced

1 ounce freshly squeezed lemon juice

1 ounce veal jus, cold (optional)

2 tablespoons fresh rosemary leaves -- chopped

1 1/2 teaspoons chopped fresh thyme

1 dash cayenne pepper

1 1/2 teaspoons freshly ground black pepper

1 teaspoon L&P

1 1/2 teaspoons salt

1 tablespoon paprika

1/4 pound butter

 

  1. Melt 1/4 pound butter in a small saucepan and sweat the garlic and shallots covered on low heat until soft - about 15 minutes. Spread out on a pan and cool in the refrigerator.
  2. Place butter in the mixer with the paddle and whip until light. Add all ingredients and mix until incorporated.
  3. Roll in 1/2 # logs in parchment paper or plastic wrap and refrigerate or freeze.

 

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