Shrimp Butter

Makes a great dip, spread for toasted baguette or swirled in with pasta. This shrimp butter can also be used to enhance fish sauces (such as a velouté). Always begin with soft butter. It will blend with the other ingredients much easier and saves time while mixing. Set your butter out at least 30 minutes before whipping it.

1 Tbsp. butter
1 onion, chopped
2 cloves garlic, minced
1 sprig fresh thyme
1 lb shrimp, shell on
1 cup (8 oz, 2 sticks) butter, softened (250 g)

In a 12" skillet, melt 1 Tbsp. butter over medium heat. Add onions and caramelize, about 5 minutes. Add in shrimp; cook for about 2 minutes on each side until they are pink. Let the shrimp and onion cool down, then transfer to a blender or food processor and purée for desired consistency.

With an electric mixer, cream the softened butter in a small bowl until it is fluffy. Begin at a low speed on your mixer and work your way up to faster speeds as the butter gets creamier. The more you whip it, the fluffier it will become.

Add the puréed shrimp mixture and thyme tot he whipped butter. Whip until well blended.

Butter Log:
Many professional chefs will roll a compound butter into cylinders and chill or freeze them until it's time to serve a dish. It's an easy way to store the butter as well as cut off a small slice at a time.

Spread a piece of plastic wrap on the counter (about 12" long). Spoon the butter in the middle of the plastic wrap so that it is approximately the same length as a stick of butter.

Fold the plastic wrap around the butter, carefully rolling into a log, and then tuck the ends underneath the butter.

Refrigerate for at least 3 hours before using so that the butter is completely chilled and the flavours can meld. Slice into ¼" thick rounds for serving.

Chill for up to 1 week or freeze until needed.

Makes 1½ cups.