Creamy Shrimp Butter Spread: A Simple Appetizer

Ingredients for Creamy Shrimp Butter Spread

• Unsalted Butter: This is the base, hon! Don’t even think about salted butter here, we control the salt. I always let mine soften on the counter while I prep everything else. It makes blending so much easier.
• Medium Shrimp: Fresh or frozen, just make sure they’re peeled and deveined. I swear by wild-caught if you can find them, they just have better flavor. And don’t overcook them, or they’ll be rubbery a mistake I’ve made too many times.
• Garlic: I’m a garlic fiend, so I usually add a little more than the recipe says. Freshly minced, please! The jarred stuff just doesn’t have that same punch. I once ran out and tried garlic powder, and it just wasn’t the same.
• Lemon Juice: Freshly squeezed, always. It brightens up the Shrimp Butter Spread so much! That little zing cuts through the richness beautifully. Bottled lemon juice? Nah, save it for cleaning.
• Old Bay Seasoning: This is the secret weapon for any Shrimp Butter Spread. It just is seafood seasoning. Don’t skip it! It adds that classic coastal flavor that makes this dish sing.
• Fresh Parsley & Chives: For color and a fresh, herby lift. Chop them finely! I always grab a little extra parsley from my garden, and the smell is just divine when you chop it.
• Salt & Black Pepper: To taste, of course. Season as you go! I had a moment once where I forgot to season the shrimp before cooking, and the whole batch felt a little… flat.
• Red Pepper Flakes (optional): Just a pinch if you like a little heat. It adds a subtle warmth that’s really nice. I didn’t expect to like it, but it adds a lovely kick!

Instructions for Your Shrimp Butter Spread

Prep the Shrimp:

First things first, get those shrimp ready. If they’re frozen, thaw them in cold water. Pat them super dry with paper towels this is a crucial step! Wet shrimp just won’t sear right, and we want a little color on them. I always feel a bit like a chef when I get them perfectly dry, it’s a small victory in my kitchen chaos.

Sauté the Shrimp:

Melt a tablespoon of butter in a skillet over medium-high heat. Toss in the minced garlic for about 30 seconds until it’s fragrant, but don’t let it burn! Then add your dried shrimp and a sprinkle of Old Bay. Cook for just 2-3 minutes per side, until they turn pink and opaque. Don’t overcrowd the pan, or they’ll steam instead of sear. This is where I almost always overcook them, so watch closely!

Cool Down:

Once the shrimp are cooked, take them off the heat and let them cool down completely. Seriously, totally cool. If you try to blend them warm, you’ll end up with a greasy mess because the butter will melt instantly. I once got impatient and ended up with a runny disaster, so learn from my oops! This cooling step for the Shrimp Butter Spread is important.

Assemble the Shrimp Butter Spread Base:

In a food processor, combine the cooled shrimp, softened unsalted butter, lemon juice, and the rest of the Old Bay seasoning. Add your fresh parsley and chives too. This is where the magic starts to happen, and you can smell all those amazing flavors coming together.

Pulse to Perfection:

Now, for the blending! Pulse the mixture a few times until it’s just combined and spreadable, with small chunks of shrimp still visible. We’re not making baby food here, remember my paste disaster? You want texture. Taste it, and add salt, pepper, or those optional red pepper flakes to your liking. Every time I do this, I always sneak a little taste.

Chill and Serve:

Transfer your beautiful Shrimp Butter Spread to a serving dish. Cover it and pop it in the fridge for at least 30 minutes. This helps the flavors meld and firms it up for easy spreading. Honestly, the wait is the hardest part, but it’s so worth it. Serve chilled with crusty bread, crackers, or fresh veggies. It’s a showstopper!

Storage Tips for Shrimp Butter Spread

This Shrimp Butter Spread keeps pretty well in an airtight container in the fridge for up to 3-4 days. I wouldn’t recommend freezing it, hon. I tried that once, and the texture just wasn’t the same when it thawed, it got a bit watery and grainy, which was a bummer. It’s best enjoyed fresh, honestly. If you make a big batch, plan to eat it up quickly! Sometimes, I’ll spread a bit on toast for a quick breakfast, and it’s surprisingly good. Just pull it out of the fridge about 15-20 minutes before serving to let it soften slightly for easier spreading.

Shrimp Butter Spread Ingredient Substitutions

Looking for swaps? I’ve tried a few things, mostly out of necessity! If you don’t have fresh chives, a tiny bit of finely minced green onion works, but honestly, chives are better. No Old Bay? You could try a mix of paprika, celery salt, and a pinch of cayenne, but it won’t be quite the same classic Shrimp Butter Spread flavor it’ll work in a pinch, though. If you’re out of fresh lemon, a tiny splash of white wine vinegar can give that acidic kick, but it’s not ideal. For a dairy-free version, a good quality plant-based butter might work, but I haven’t perfected that one yet, so proceed with caution!

Serving Suggestions for Shrimp Butter Spread

This Shrimp Butter Spread is super versatile! I love it simple, piled high on a toasted baguette slice or sturdy crackers. For a lighter touch, serve it with cucumber rounds or bell pepper strips. Honestly, it’s amazing as a spread in a sandwich or wrap, too think a fancy shrimp salad sandwich! And for drinks? A crisp white wine, like a Sauvignon Blanc, or even a chilled sparkling rosé pairs beautifully. This dish and a good book on the patio? Yes please! It makes any moment feel a little more special, even if it’s just Tuesday evening.

Cultural Backstory

While the idea of a savory butter spread feels very French, this particular Shrimp Butter Spread, with its Old Bay kick, really reminds me of those casual, coastal American seafood shacks. It’s got that relaxed, eat-it-with-your-fingers vibe. My family didn’t have a specific “shrimp butter” recipe growing up, but my grandma always made deviled crab spreads for parties, and this feels like a modern, shrimpy cousin to that. It’s about taking simple, fresh ingredients and turning them into something comforting and memorable, a tradition in so many food cultures.

Frequently Asked Questions About Shrimp Butter Spread

→ Can I use pre-cooked shrimp for Shrimp Butter Spread?

You can, but honestly, I prefer fresh. Pre-cooked shrimp can get rubbery easily, and you lose some of that fresh shrimp flavor you get from a quick sear. If you do use them, just chop and add them to the food processor without cooking.

→ What if I don’t have a food processor for this Shrimp Butter Spread?

A blender might work, but you’ll need to scrape down the sides a lot and be careful not to over-blend. You could also finely mince everything by hand and then vigorously mix with a fork, but it won’t be as smooth.

→ How long does this Shrimp Butter Spread last in the fridge?

I find it’s best within 3-4 days when stored in an airtight container. After that, the flavors start to dull a bit, and shrimp isn’t something you want to mess around with past its prime, you know?

→ Can I make this Shrimp Butter Spread spicy?

Oh, absolutely! Besides the red pepper flakes, you could add a tiny bit of finely minced jalapeño or a dash of your favorite hot sauce to the mixture. I love a little kick, but start small and taste as you go!

→ What are other ways to serve Shrimp Butter Spread besides crackers?

It’s great on toasted sourdough, as a spread in a breakfast scramble, or even dolloped onto baked potatoes. I once used it to stuff mushrooms, and honestly, it was a revelation!