Recipes Shrimp Paste Be the first to rate & review! This Low Country dip is really an extravagant compound butter, highly flavored and very rich. It can be stirred into hot grits as a brunch treat. More Appetizer Recipes and Tips By Edna Lewis and Scott Peacock Scott Peacock Instagram Scott Peacock is a James Beard Award-winning chef from Alabama. One of the foremost authorities on American Southern cuisine, he is best known for his work at Watershed restaurant in Decatur, Georgia, and his partnership with culinary icon Edna Lewis. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: MAKES 2 1/4 CUPS Ingredients 2 sticks ( 1/2 pound) unsalted butter 1 pound medium shrimp, shelled and deveined Salt and freshly ground black pepper 1/4 cup cream sherry 2 tablespoons fresh lemon juice 1/4 teaspoon cayenne pepper Directions In a large skillet, melt 6 tablespoons of the butter until it foams. Add the shrimp and 1/2 teaspoon each of salt and black pepper. Cook over high heat, stirring, until the shrimp are pink and cooked through, about 5 minutes. Using a slotted spoon, transfer the shrimp to a food processor. Return the skillet to high heat. Add the sherry, lemon juice and cayenne and cook until reduced to 3 tablespoons, 2 to 3 minutes. Pour the liquid over the shrimp and process until very smooth. With the machine on, add the remaining butter, 1 tablespoon at a time, and process until smooth and silky. Transfer the shrimp paste to a serving bowl and let cool. Press a piece of plastic wrap directly onto the surface and refrigerated for at least 1 day. Bring to room temperature before serving. Make Ahead The shrimp paste can be refrigerated for up to 1 week. Rate it Print