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Food Fare: French RecipesShrimp Butter

For Nantua; sauce for Quenelles de Brochet

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).


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