Shrimp Butter

By Cubby

Ingredients

• 6 tablespoons unsalted butter
• 1/2 cup finely chopped red onion
• 1 1/2 teaspoon crushed red pepper
• 1 teaspoon Malaysian shrimp paste (belacan)
• 1 1/2 teaspoons fresh lime juice
• Salt
• Black pepper
• Chopped parsley for garnish

Preparation

Step 1

In a small skillet, melt 3 tablespoons of the butter. Add the onion and cook over moderate heat until softened, 3 minutes. Whisk in the crushed red pepper and shrimp paste and cook, stirring, until fragrant, 2 minutes. Whisk in the lime juice and the remaining 3 tablespoons of butter and season with salt. Keep the shrimp butter warm. Can be refrigerated overnight and gently reheated.

Spoon over grilled shrimp.