Shrimp Butter
Yields: ¾ Cup
  • 2 tablespoons extra-virgin olive oil
  • 1 pound shrimp shells
  • 2 heads garlic, halved
  • 1½ cups salted butter
  • 4 large lemons, zested
  1. In a large Dutch oven, heat oil over medium heat. Add shrimp shells and garlic; cook, stirring occasionally, until shells turn pink. Add butter and zest, and cook until butter is melted and bubbly. Remove from heat, and let cool completely. Strain mixture through a fine-mesh sieve, discarding solids. Place in a crock until ready to use. Shrimp Butter will keep for up to 1 week in refrigerator.
Recipe by Louisiana Cookin at