Shrimp Butter

Lynnda Cloutier


This is a personal favorite of my husband. Unknown source


★★★★★ 1 vote



  • ·
    1 1/2 lbs. frozen tiny cooked shrimp, thawed and drained
  • ·
    1/2 cup butter, softened
  • ·
    1 container cream cheese with chives, softened, 8 oz
  • ·
    1/4 cup shopped onion
  • ·
    1/4 cup mayonnaise
  • ·
    1 tbsp. prepared horseradish
  • ·
    2 cloves garlic, halved
  • ·
    2 tsp. cocktail sauce
  • ·
    1/2 tsp. hot sauce
  • ·
    1/4 tsp. salt
  • ·
    1 small cooked shrimp, optional

How to Make Shrimp Butter


  1. Position knife blade in food processor bowl; add 1 1/2 lbs. cooked shrimp, butter, and cream cheese with chives. Cover and process til smooth, scraping down sides of bowl occasionally.
    Add onion, mayonnaise, horseradish, garlic, cocktail sauce, hot sauce and salt; pulse just til mixture is blended.
  2. Transfer mixture to small serving container; cover and chill thoroughly. Let butter stand at room temperature 15 minutes before serving.
    Serve Shrimp Butter with assorted crackers or spread on party rye bread or pumpernickel bread. Garnish, if desired.
  3. Makes 4 cups.

Printable Recipe Card

About Shrimp Butter

Course/Dish: Seafood Appetizers

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