Moms Shrimp Butter Recipes

SHRIMP BUTTER

Shrimp Butter image

This is a great dip for parties. It goes a long way and is served at room temperature so it does not have to be kept hot or cold. I usually serve it on thin wheat crackers.

Provided by ROCKSTAR1115

Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes

Time 3h5m

Yield 16

Number Of Ingredients 7

Ingredients

¾ cup butter, softened
1 (8 ounce) package cream cheese, softened
2 (4 ounce) cans shrimp, drained
1 tablespoon chopped onion
3 tablespoons lemon juice
½ teaspoon garlic salt
¼ cup mayonnaise

Steps:

Place the butter and cream cheese into a medium bowl, and beat with an electric mixer. Add the shrimp, onion, lemon juice, garlic salt and mayonnaise; beat until fluffy. Cover and chill for several hours before serving. Allow the butter to come to room temperature before serving.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 1 g, Cholesterol 63.8 mg, Fat 16.5 g, Protein 4.4 g, SaturatedFat 9 g, Sodium 202.6 mg, Sugar 0.2 g

MOM'S SHRIMP BUTTER

Mom's Shrimp Butter image

My mom always made this when we had company. Any leftovers are superb on toasted bagels the next morning!

Provided by appleydapply

Categories Spreads

Time 15m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

2 (4 1/4 ounce) cans shrimp (small or medium)
3/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
2 tablespoons onions (grated or minced)
1 lemon
4 tablespoons mayonnaise

Steps:

Place butter and cream cheese in large work bowl of food processor and pulse briefly to mix.
Juice the lemon.
Add shrimp, lemon juice, onion, and mayonnaise to work bowl and pulse until shrimp is chopped and everything is mixed well.
Add salt & pepper to taste.
Best if made the day before and refrigerated overnight. Good with stone-ground wheat crackers or the small round party rye bread.

Nutrition Facts : Calories 209.1, Fat 20, SaturatedFat 11.7, Cholesterol 91.7, Sodium 217.7, Carbohydrate 2.8, Fiber 0.5, Sugar 0.4, Protein 5.9

SHRIMP BUTTER

Shrimp Butter image

My Mom makes this for all family gatherings and it is always well received. I have never taken it anywhere that I didn't get several requests for the recipe. It is such a quick appetizer and sooo delicious. I hope you enjoy it!

Provided by MamaJ

Categories Very Low Carbs

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

1 lb cooked shrimp (chopped fine)
1/2 cup butter, softened
8 ounces cream cheese, softened
2 tablespoons mayonnaise
3 -4 tablespoons chopped scallions (or to taste)
1 -2 tablespoon lemon juice (or to taste)

Steps:

Mix well.
Spread on your favorite crackers.
Tastes better if it's made several hours before serving so flavors can blend.

Nutrition Facts : Calories 272.3, Fat 23.2, SaturatedFat 13.9, Cholesterol 173.1, Sodium 319.1, Carbohydrate 2, Fiber 0.1, Sugar 0.4, Protein 14.2

SPICY SHRIMP BOIL WITH LEMON BUTTER

Spicy Shrimp Boil With Lemon Butter image

In this very spicy, very messy shrimp feast, diners peel their own shrimp, then dunk them in hot sauce-spiked shrimp broth, a bowl of melted lemon butter or both. Many shrimp boils call for adding corn, sausage and potatoes to the pot. This one focuses solely on the shrimp, though feel free to add the other ingredients if you'd like to bulk it up. Crusty bread for serving is a must, both to sop with the last bits of broth and butter, and as a palate-soother, for when the building heat of the cayenne and hot sauce starts to burn.

Provided by Melissa Clark

Categories seafood, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 large onion, halved
1 head garlic, sliced in half crosswise to expose the cloves
1/4 cup Old Bay seasoning
1 tablespoon whole black peppercorns
1 teaspoon fine sea salt, plus more as needed
1/2 teaspoon cayenne
6 tablespoons unsalted butter (3/4 stick)
1 lemon, halved
1 tablespoon minced shallot (optional)
1 tablespoon Tabasco or Crystal hot sauce, plus more as needed
2 pounds large shell-on shrimp
Crusty bread, for serving

Steps:

Bring 6 cups water with the onion, garlic, Old Bay, peppercorns, salt and cayenne to a boil in a large pot. Cover and simmer for 10 minutes to allow the flavors to develop.
Meanwhile in a small pot, melt the butter. Squeeze the juice from half a lemon into the pot. Stir in shallot, if using, and season butter to taste with hot sauce and salt. Set aside for serving.
Squeeze juice from the other half the lemon into the large pot, then toss in squeezed lemon half. Stir in 1 tablespoon hot sauce and shrimp. Bring just to a simmer (not a boil), then lower the heat so the mixture continues to simmer for 1 to 2 minutes, until shrimp are bright pink and cooked through.
Use tongs or a slotted spoon to transfer shrimp to a large serving bowl or platter. Taste shrimp broth and add more salt and hot sauce if necessary.
Strain shrimp broth into serving bowls. Divide melted butter into small bowls, one per guest.
To serve, give each guest a bowl of spicy shrimp broth and a small bowl filled with seasoned butter for dipping. Guests should peel shrimp and dunk in broth, butter or both. Serve with bread on the side and plenty of napkins, and a bowl for the shrimp shells.

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