Shrimp Butter (Print Version)

# Ingredients:

01 - 1 small white onion, minced.
02 - 1 1/2 pounds large shrimp with shells.
03 - 2 teaspoons kosher salt.
04 - 1 pound unsalted butter, room temperature.
05 - 2 teaspoons lemon zest.
06 - 2 tablespoons lemon juice.
07 - 1 tablespoon Worcestershire sauce.
08 - 1/4 cup chopped fresh parsley.
09 - 1/4 cup chopped fresh dill.
10 - 1/2 teaspoon black pepper.
11 - 1/2 teaspoon celery seed.

# Instructions:

01 - Soak minced onion in ice water 5 minutes, drain and pat dry.
02 - Poach shrimp in salted water 5-7 minutes until pink, shock in ice water, peel and pat dry.
03 - Chop shrimp very finely or pulse in food processor until paste-like.
04 - Beat butter until smooth, then mix in shrimp and all remaining ingredients.
05 - Serve immediately or store in refrigerator, bringing to room temperature before serving.

# Notes:

01 - Can be refrigerated up to 1 week.
02 - Can be frozen up to 1 month.
03 - Let soften before serving.

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