A zero-waste twist on a classic French technique, cooking the shells of raw shrimp unlocks a richness in flavor that brings an unexpected depth to this compound butter alongside ingredients like crushed red pepper and garlic powder. Use it to effortlessly elevate pasta, veggies, sautéed shrimp, and other seafood.
This recipe is featured in the Flavorful Fats Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Set oven to 175°F (80°C). Place shrimp shells on large baking pan. Roast shells 40 minutes. Cool slightly. Transfer to bowl of food processor and process until finely ground.
Heat butter in saucepan on medium heat. Cook, stirring occasionally, until butter reaches 195°F (90°C). Add shrimp shell powder and crushed red pepper. Cook 20 minutes longer. Strain butter mixture through fine mesh strainer into bowl, discarding any solids. Stir in garlic powder and salt.
Whisk butter mixture over an ice bath until re-solidified and smooth. Hold at room temperature for service, refrigerate up to 1 week or freeze up to 1 month.
CHEF's TIP!
Wrap compound butter in parchment or plastic wrap in shape into a log. Slice to top steaks, chops, burgers and vegetables or pipe as desired for use with bread service.
