Shrimp Butter

Put it back in there

Thank y'all. Y'all are too kind. All right, Jamie, I don't know if you remember me making this recipe

but it's one of those that's lightning fast, and it's a shrimp butter

All right, we're going to need about two tablespoons of chopped onions, so I'm going to put this in here

And the reason I love this recipe, y'all, because I usually make my shrimp butter kind of smooth

so you can kind of spread it on a cracker. All right, so we've got..

Here, son, you want to get that cream cheese? We've got two sticks of butter

We've got about two tablespoons of onions, an eight-ounce package of cream cheese softened

And son, if you would give me about a half a teaspoon of lemon zest

and the juice of half of one of those lemons. And I'm going to put a little cayenne pepper in here for taste

And so I'm not going to put a whole bunch. Maybe an eighth of a teaspoon

And I going to use a teaspoon of my house seasoning And that got salt pepper and garlic in it I going to use one tablespoon of sherry

And this is optional. I'm married to a man that doesn't mind a drink every now and again

But he's not crazy about me cooking with liqueurs or any kind of liquor

So what I'm going to do is, Jamie, I'm actually going to give you the option to tell me what you want

I've got a pound of shrimp that's been shelled and deveined. So let's just run that like that

So if you tell me you want it smooth, we'll put all those shrimp in there

But if you would like for me to, like, hand chop so you'll have a few bits of shrimp

I can do it that way, too. Now, what is your preference? Just put them all in there

You don't want it like that? Okay. Was my opinion not the one you wanted me to give you? No

Well, what we're going to do is I'm not going to pulverize it to death. Instead of making it so soupy, we'll just pulse it

We won't crunch it all the way up. No, it's not supposed to be soupy, son

And if your butter or your cream cheese is too soft, you can put this in the refrigerator Of course it won take long to stiffen up Okay son I think that looks good This is delicious too on toasted French bread

Yeah, see, it's not ground up to death. There's some good chunks in there

All right. I'm gonna put some salt. And remember, this is butter, y'all

I'm gonna put a little pepper. That is just straight butter, isn't it? Butter and cream cheese and scrumse

All right, I'm going to put a little bit more cayenne in it. It's so good for you, isn't it

This is one of those dishes that's just good for you. Share them with your doctor

Good and good for you. Bring your doctor a bowl of this as a Christmas gift

And this is wonderful to put on your French bread and smear this on and toast it in the oven

Oh, yeah, that would be good. You know, you can stick it on the broiler or bake it. It makes more sense to do that with basically butter

instead of spooning it up. Oh, no, it's delicious, son. Trust me. Well, let's see

OK, you just want to smear a little bit on your crackers. You know, it's not meant to sit down and eat a bowl full

What was that? There is water in that. Oh, that's refuse. Oh no No No No What are you doing Put it back in there

Just put it in the bowl. I couldn't figure out what that bowl was for

That looked like the bowl. We'll be in next time for kind of slow recipes

We're Paula Deen. Neither one of the two of us have ever done anything lightning fast in our lives

Nope. We are celebrating the Lady and Son's 25th anniversary this year, y'all

It's hard to believe that 25 years ago, this young man and I put together 50 tuna fish sandwiches

and we sold tuna fish sandwiches to anybody that would stop and listen

Y'all, come get you some shrimp butter and crackers now. Or you can slice your French bread real thin and bake it off or brawl it off

and then put it on there that way so you can serve your shrimp butter hot or cold

you