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Condiments, Dressings & Sauces >  France >  Shrimp Butter >

 

Shrimp Butter

For Nantua; sauce for Quenelles de Brochet

• 1/2 TBS unsalted butter

• 1/2 LB shell-on shrimp

• 1 garlic clove, minced

• 1 stick of butter, softened

• 1/2 onion, chopped

• Sprig of fresh thyme

• Salt & black pepper to taste

In a skillet, combine garlic, onion, unsalted butter and thyme. Cook until caramelized. Stir in shrimp; cook on low heat until golden. Puree mixture in a food processor until smooth. Add softened butter a little bit at a time; puree until smooth. Sieve mixture through a strainer; season with salt and black pepper to taste. Recipe makes about one quart of Shrimp Butter.

Variation: Add three tablespoons lemon juice to puréed shrimp for extra flavor kick.

Note: Shrimp Butter is an ingredient of Nantua, which is the sauce for Quenelles de Brochet (French Pike Quenelles).

 

Related Links:

• Food Fare Culinary Collection: French Nourriture

• Global Seafood Cookbook

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