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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Fresh Gulf Shrimp with Barbecue Butter Ingredients:
8 garlic cloves, minced |
1 pound butter, softened and divided |
1/3 cup finely chopped shallots |
1 tablespoon paprika |
2 tablespoons fresh lemon juice |
2 tablespoons cold veal stock (optional) |
2 tablespoons chopped fresh rosemary |
1 1/2 teaspoons chopped fresh thyme |
1 1/2 teaspoons freshly ground black pepper |
1 1/2 teaspoons salt |
1/8 teaspoon ground red pepper |
1 teaspoon worcestershire sauce |
Directions:
1. Combine garlic and 1 tablespoon butter in a microwave-safe bowl. Cover with plastic wrap, microwave on high 2 minutes or until soft, and let cool. Repeat with shallots and 1 more tablespoon butter.
2. Beat remaining butter at medium speed with a mixer until light and fluffy. Add garlic butter, shallot butter, and remaining ingredients; beat until combined. Form into a 1 1/2-inch-thick log. Chill until firm. (Remaining butter can be stored in the freezer for 1 month.)
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