Shrimp Butter Spread (Print Version)

# Ingredients:

01 - 1½ pounds large shrimp, unpeeled.
02 - 1 small white onion, minced fine (about ½ cup).
03 - 2 tablespoons fresh lemon juice.
04 - ¼ cup fresh dill, chopped small.
05 - 2 teaspoons kosher salt.
06 - ¼ cup fresh parsley, finely sliced.
07 - ½ teaspoon celery seed.
08 - 1 pound unsalted butter, softened.
09 - ½ teaspoon ground black pepper.
10 - 2 teaspoons grated lemon zest.
11 - 1 tablespoon Worcestershire sauce.

# Instructions:

01 - Drop minced onion in icy water for a few minutes to soften the taste. Drain well and dry with a towel.
02 - Simmer shrimp in salted water until pink, about 5-7 minutes. Cool in an ice bath, peel, and pat them dry.
03 - Chop the shrimp into a thick paste. A food processor makes this simple.
04 - Whip the butter until fluffy. Mix in shrimp, onion, and all the seasonings until smooth.
05 - Serve right away with crackers or refrigerate. Let sit to soften, then whip again before serving.

# Notes:

01 - Stays fresh in the fridge for up to 7 days.
02 - Freezes well for a month.
03 - Using shell-on shrimp boosts the flavor.

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