Toasted Seafood Shrimp Butter - Taking your seafood dishes to the next level & Keto Friendly.

It doesn't matter if your keto or not, this toasted seafood shrimp butter will add epic levels of flavor to any seafood dish.

There really isn't a specific recipe because it is that easy. Whenever I use shrimp in a dish I buy the shrimp that have the shells on. Buying shrimp with the shells on is less expensive and you will get more for your money. I use the shells every time, either to make this delicious shrimp butter or to help infuse a seafood stock with deeper flavor. Today I want to show you my simple method for making the Toasted Seafood Butter.

In the video I made a large batch of toasted shrimp butter. I like to make it once or twice a year and keep it in the freezer in small containers. Making it in large batches means you only have to clean up once and yet you will have this beautiful shrimp butter ready to go! The first time you make this, you might want to half my recipe to make it easier for you.

Toasted Seafood Butter

Shrimp shells, from approximately 2 pounds of shrimp

2 pounds butter

1 cup green onions, chopped

2 Tbsp. garlic, either roasted or fresh

1) Clean your shrimp and set the shells aside. Preheat your oven to 350° F. Place the shells on a cookie sheet, lined with aluminum foil for easier clean up. Roast the shells until they turn a beautiful pink color and smell like fresh toasted seafood.

This is the approximate color your roasted shrimp shells should be.

Kerrygold Butter

My favorite way to cook the shrimp butter is in the crockpot. I like to put all the ingredients into the crockpot and then set it on keep warm and leave it for up to 8 hours. Cooking times will vary from one crockpot to another.

If you don't want to use a crockpot, you can do this stove top in a medium to large pan, depending on how large of a batch you're making. If you decide to use the stove top method, keep the temperature as low as possible and you will probably want to pull it off the heat at around four hours. Stove top is much harder to control the temperature and you don't want to risk over cooking your creation.

Once your shrimp butter is done, strain it two times. The first time just to pull out all the large pieces of shell. The second time, use a strainer and a coffee filter to pull out all the impurities. If you own a Chinoise ( super fine mesh strainer ) go ahead and use it.

Each time you strain your butter allow it to stand as long as possible to get as much butter out.

I like to use really small plastic containers to store my butter in the freezer for future use.

The butter will keep up to six months, however I doubt it will go that long without being used.

First straining is just for large pieces of shell.

The second time you strain, use a coffee filter so that all impurities will be removed.

The following photos are just some of the dishes I like to use this Toasted Seafood Butter in.

I serve this butter as a dipper for any seafood.

If I have company over for breakfast or for a special occasion, I will drizzle it over a seafood omelette.

It is great served along with any type of seafood boil.

Take your gumbo to the next level by drizzling your toasted shrimp butter on it.

Crab stuffed mushrooms are not the same without a little bit of our shrimp butter on top.

For the best results make sure you check out the video as well. I hope you have a beautiful day and as always; "Happy Eating!"