Recipe information
Yield
yields approximately 4 cups
Ingredients
1
/2 pound (2 sticks) butter, at room temperature
1
tablespoon sherry
1
/2 teaspoon lemon zest
1
teaspoon House Seasoning (see page 325)
Juice of 1/2 lemon
Cayenne pepper to taste
Two 3-ounce packages cream cheese, softened
2
tablespoons chopped onion
1
pound shrimp, shelled, deveined, and cooked
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Preparation
Add all ingredients except shrimp to a food processor. Process until well mixed. Drop in shrimp and process until either pureed or chopped to desired consistency. (This recipe can be pureed to the consistency of butter or left with chunky pieces of shrimp.) Serve on crackers as an appetizer. It is also wonderful served on top of hot grits. (If served with grits, sprinkle grated Cheddar cheese over grits and shrimp butter.)