Shrimp Butter

1 small white onion, finely minced (about 1/2 cup)

1 1/2 pounds large shrimp, shell on (see recipe note)

2 teaspoons kosher salt, plus more for salting the water

1 pound unsalted butter, at room temperature 

2 teaspoons lemon zest

2 tablespoons lemon juice

1 tablespoon Worcestershire sauce

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped fresh dill

1/2 teaspoon freshly ground black pepper

1/2 teaspoon celery seed

Soak the onion:

In a small bowl, add the chopped onion and cover with cold water and an ice cube. Allow onion to sit in water for at least 5 minutes to let the flavor mellow. Afterward, drain from water, pat dry with a paper towel, and set aside.

Poach the shrimp:

Meanwhile, fill a medium bowl with ice water for shocking the cooked shrimp. Set aside. 

Fill a medium saucepan with salted water and bring to a boil over high heat. Lower the heat to a simmer and add the shrimp. Cook until shrimp are completely pink and firm to the touch, 5-7 minutes.  

Transfer to the bowl of ice water and let sit until cool enough to handle. Peel and, if necessary, devein. Then pat dry and transfer to a cutting board. 

Chop the shrimp:

Chop the shrimp very finely until it’s nearly a paste. 

Beat the butter: 

In a large bowl, beat the butter with a wooden spoon until smooth.

Add the remaining ingredients:

Add the chopped shrimp and remaining 1 teaspoon salt, lemon zest and juice, Worcestershire sauce, herbs, pepper, and celery seed.

Mash with the back of a fork (or continue using the wooden spoon) until all of the ingredients are well distributed.

Serve:

Serve immediately with saltines (or any light, crisp cracker), or refrigerate in an airtight container for up to 1 week. Let come to room temperature at least 30 minutes before serving; when pliable, re-beat until spreadable and creamy.  

Shrimp butter can be made ahead and frozen for up to 1 month. To store, spoon the butter onto a sheet of plastic wrap and roll into a log.

Burger Seasoning

INGREDIENTS

• 1tsp sweet paprika 
• 1/2 tsp smoked paprika 
• 1/2 tsp onion powder 
• 1/2 tsp garlic powder 
• 1/4 tsp freshly cracked black pepper 
• 1/8 tsp cayenne pepper 
• 1/2 tsp salt 

INSTRUCTIONS 

1. Combine all of the ingredients in a bowl. Use immediately or store in a an air-tight container, away from light and heat, until ready to use.
2. To use the burger seasoning, sprinkle about ¼ to ½ tsp of seasoning over each side of a burger patty before cooking.

Chipotle Mayo Recipe

¾ cup mayonnaise

1 tablespoon lime juice

1 tablespoon maple syrup

1 ½ teaspoons pureed chipotle peppers in adobo sauce (see notes)

12 drops liquid smoke (see notes)

1 large garlic clove

1 ½ teaspoons Dijon mustard

½ teaspoon salt

Add all of the ingredients to a small mixing bowl and mix well.

¾ cup mayonnaise, 1 tablespoon lime juice, 1 tablespoon maple syrup, 1 ½ teaspoons pureed chipotle peppers in adobo sauce, 12 drops liquid smoke, 1 large garlic clove, 1 ½ teaspoons Dijon mustard, ½ teaspoon salt

Either serve it right away or store it for up to 10 days.

Notes

Homemade Spice Blends

FRIES SEASONINGS (potato fries)

2 tablespoons salt

1 tablespoon paprika

2 teaspoons garlic powder

1 tablespoon pepper

1 tablespoon parsley

1/8 teaspoon cayenne pepper

1/8 teaspoon garlic salt (OPTIONAL)

1/8 teaspoon celery salt (OPTIONAL)

STEPS:

Combine all ingredients until thoroughly mixed. Store in a cool, dry, dark place in an airtight container up to 6 months. Sprinkle on plain hot fries.

CHICKEN SEASONING

1/2 tablespoon pepper

1 1/2 tablespoons paprika

1 1/2 tablespoons garlic powder

1 tablespoon onion powder

1/2 tablespoon thyme

1 tablespoon parsley

1 tablespoon ground mustard

1/2 tablespoon oregano

1 tablespoon salt

1/8 tablespoon cayenne

STEPS:

Mix all ingredients and store in a cool, dry place up to 6

months. Can be use as marinade or dry rub to chicken or pork, grilled, baked or even in veggies.

ADOBO SEASONING

6 tablespoons granulated garlic

4.5 tablespoons kosher salt

4 teaspoons black pepper

2 teaspoons oregano

3/4 teaspoon turmeric

STEPS:

Grind in a mortar and pestle or a spice grinder.

Store in a cool, dry place up to 6 months. Can be use for marinade or any adobo dishes.