This shrimp butter makes a lovely Apertizer and served with a nice glas of white Wine.
What you need:
1/2 pound salted butter
1 tbs white wine
1/2 pound shrimps, shelled and coarsely chopped
1 anchovie filet
1/2 onion, finely chopped
2 large garlic cloves, finely minced
1/4 tsp white pepper
1/2 tbs fresh chopped parsley
Heat the cup of butter with the minced onions, garlic and the anchovie filet in a medium skillet over medium heat, stirring it frequently, until onions and garlic begin to become translucent and the anchovie has disappeared, should take about 4-5 minutes. Add the pepper, white wine and chopped shrimps and cook them until the shrimps are pink, stirring it often. Take the pot away from the heat. Stir the fresh parsley into the butter, and fill it into a pretty clean container or jar. Let it cool for at least 3-4 hours. Let it sit out of the fridge for a few min, so the potted shrimp will be softer to spread before serving. Serve with rustic sour dough bread or french baguette.