YIELDS APPROXIMATELY 4 CUPS
Ingredients:
• ½ pound (2 sticks) butter, at room temperature
• 1 tablespoon sherry
• ½ teaspoon lemon zest
• 1 teaspoon House Seasoning
• Juice of ½ lemon
• Cayenne pepper to taste
• Two 3-ounce packages cream cheese, softened
• 2 tablespoons chopped onion
• 1 pound shrimp, shelled, deveined, and cooked
Preparation:
Add all ingredients except shrimp to a food processor. Process until well mixed. Drop in shrimp and process until either pureed or chopped to desired consistency. (This recipe can be pureed to the consistency of butter or left with chunky pieces of shrimp.) Serve on crackers as an appetizer. It is also wonderful served on top of hot grits. (If served with grits, sprinkle grated Cheddar cheese over grits and shrimp butter.)
This recipe was published in 'Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!'
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