A flavouring for fish soups and sauces, Beurre de Crevettes a Froid (bur d’ kreh-vet ah fwah) is also used as a garnish for hors d’oeuvre and cold fish.
4 oz. cooked shrimps, peeled
4 oz. butter
1 tablespoon lemon juice
1 teaspoon salt
Place the shrimps in a mortar and pound well until they are finely crushed.
Beat the butter in a small mixing bowl until it is quite soft. Mix the pounded shrimps into the butter. Add the lemon juice and salt.
Push the mixture through a fine sieve and chill.
Alternatively, the shrimps, butter, lemon juice and salt can be put into a blender and blended to a smooth paste.