In the South, you'll usually find this delicate spread — not a smooth paste, but slightly textured, to play up the flavor of the shrimp — on "benne wafers" (sesame-seed crackers). Spooned onto buttery toast points, it makes for tiny little bites with big sea flavor.
Recipe information
Total Time
7 1/2 hr
Yield
Makes 10 (hors d'oeuvre) servings
Ingredients
For shrimp butter
1
1
1
1
1
2
1
For toast points
10
3
Need to make a substitution?
Preparation
Make shrimp butter:
Step 1
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).
Step 2
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.
Make toast points:
Step 3
Put oven rack in upper third of oven and preheat oven to 400°F.
Step 4
Brush 1 side of bread triangles lightly with melted butter and toast, buttered sides up, in a large shallow baking pan until golden around edges, 6 to 8 minutes. Transfer to a rack to cool. Serve toast points with shrimp butter.