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BBQ
SHRIMP BUTTER
Ingredients:
1 pound butter
3 ounces shallots, finely diced
3 ounces garlic, finely diced
1 ounce freshly squeezed lemon juice
1 ounce veal jus, cold (veal stock)
2 Tbsp. chopped fresh rosemary
1 1/2 tsp. chopped fresh thyme
1 dash cayenne pepper
1 1/2 tsp. freshly ground black pepper
1 tsp. Lea & Perrins Worcestershire sauce
1 1/2 tsp. salt
1 Tbsp. paprika
Chef:
GW Fins
Place
chopped shallots in a plastic 1/6 pan with 1 oz. butter. Cover with
plastic wrap and microwave for 2 1/2 minutes. Cool. Repeat with
chopped garlic. Place butter in the mixer with the paddle and whip
until light. Add all ingredients and mix until incorporated. Roll
in 1-lb. logs in parchment paper and refrigerate or freeze.
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