Shrimp Herb Spread (Print Version)

# Ingredients:

01 - 1 1/2 pounds of shrimp, shells on.
02 - A small onion, chopped (makes about 1/2 cup).
03 - 2 big spoons of sea salt, and a bit more for boiling.
04 - 1 pound of creamy butter.
05 - Zest and juice from 2 lemons.
06 - 1 small spoon of Worcestershire.
07 - A big handful of dill, finely chopped.
08 - A big handful of parsley, chopped fine.
09 - A healthy pinch of black pepper.
10 - Just a pinch of celery seeds.

# Instructions:

01 - Dice up the onion small. Soak it in ice water for 5 minutes to take the edge off. Drain, then dry it well.
02 - Keep a bowl of ice water handy for cooling shrimp. Set salted water boiling in a pot.
03 - Toss shrimp into the boiling water. Wait 5-7 minutes until they turn pink. Move ’em straight into the ice water.
04 - Peel the shells off the cold shrimp. Pat them totally dry. Chop them super small or blitz them in a processor.
05 - Smooth out the butter in a big bowl. Stir in shrimp, Worcestershire, salt, lemon, pepper, herbs, and spices.
06 - Give it one final mix. Serve it right away or chill in the fridge. Let it sit out 30 minutes before eating, if stored.

# Notes:

01 - Stays good in the fridge for 7 days.
02 - Freezes nicely for a month.
03 - Shrimp with shells have better flavor.
04 - Tastes great spread on bread or crackers.

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