I need a butter sauce for my shrimp. Does anyone have any good recipe?

Question

The restaurant butter are pretty good. I would love to know how they make it.

Answer 1

Seafood Butter Sauce and Baste
1/2 cup butter
1/2 tsp. dried rosemary
1/2 tsp. dried tarragon
3/4 tsp. salt
1 tbsp. lemon juice
Melt butter in a small saucepan. Add remaining ingredients. Brush on seafood; baste occasionally during grilling.

May also be served warm as a nice dipping sauce with shrimp, crawfish, crab and lobster.
http://foodgeeks.com/recipes/recipe.phtml?recipe_id=3401

Lemon-Garlic Butter Sauce for Seafood Recipe
http://www.elise.com/recipes/archives/001688lemongarlic_butter_sauce_for_seafood.php

Answer 2

LIME BUTTER SAUCE

It takes only 5 minutes to make this fantastic sauce. Once you see how versatile it is you'll want to make it all the time!

1 large garlic clove, chopped
1/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter, melted




Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.

Cooks' Note: Lime butter sauce can be made 1 day ahead and chilled, covered. Stir before using.

Makes about 3/4 cup.

Answer 3

I think what you are referring to is called a compound butter -

Here is a basic recipe for one - alternate herbs per your taste - ie: I would use dill if you are having shrimp.

1 lb unsalted butter, at room temperature
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
2 tablespoons chopped flat leaf parsley
1 tablespoon chopped chives
1 teaspoon chopped fresh rosemary
coarse salt & freshly ground black pepper

In a medium bowl, make compound herb butter by combining softened butter, thyme, sage, parsley, chives, and rosemary; this can also be done in a food processor.
Turn out onto parchment or plastic wrap and roll into a log, 1 1/2-to 2-inches in diameter.
Chill until firm, or freeze for up to one month.

Answer 4

melt 1 stick of butter, add 1 clove of garlic cut into small pieces, salt and pepper to taste. tossed the cook shrimps along with the sauce and you are all set.

Answer 5

Herbed Butter Sauce:
2 shallots, minced
1 tablespoon unsalted butter, plus 1/2 cup cold unsalted butter
1/4 cup Chardonnay
2 tablespoons chicken stock
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1/4 cup heavy cream
1/2 cup packed chopped tarragon leaves
2 tablespoons packed chopped parsley leaves
Salt and freshly ground black pepper

LEMON BUTTER SAUCE:
2 tablespoons finely minced shallots
1/2 cup fresh lemon juice
1/2 pound cold butter, cut into tablespoon size pieces

In a medium saute pan, add shallots and lemon juice. Bring to a boil. Reduce to a simmer and cook for 2 minutes. Whisk in the butter, one tablespoon at a time, until all the butter is incorporated and the sauce coats the back of a spoon. Strain. Yield: 1 cup


To make the sauce: in a small pan, sweat the shallots in butter. Add the wine, stock, vinegar, and lemon juice and simmer until reduced by half.
Stir in 3 tablespoons cream. Add half of the tarragon. Whisk in the cold butter, 1 tablespoon at a time, strain and add remaining tarragon and chopped parsley. Season with salt and pepper to taste.
Reserve warm.


Irish Butter Sauce:
2 egg yolks
1 dessertspoon cold water
4 ounces (110 grams) butter, diced
Approximately 1 teaspoon lemon juice
1/4 ounce (8 grams) butter
Salt and freshly ground pepper

Garnish
Sprigs of watercress or flat parsley
The proportion of salt to water is very important. We use one rounded tablespoon of salt to every 40 fluid ounces (1.2 litres) of water. Although the fish or piece of fish should be just covered with water, the aim is to use the minimum amount of water to preserve the maximum flavour, so therefore one should use a saucepan that will fit the fish exactly. An oval cast iron saucepan is usually perfect.
Half fill the pan with measured salted water and bring to the boil. Put in the piece of fish, just covering with water, and bring back to the boil. Simmer gently for 20 minutes. Turn off the heat, allow the fish to sit in the water. Serve within 15 to 20 minutes.

Citrus Butter Sauce:
1/2 cup dry white wine
1 small shallot, minced
1/2 cup heavy cream
3/4 pound butter, large diced
1/2 lemon, juiced
1/2 orange, juiced
1/2 lime, juiced
Salt and pepper

In a saute pan reduce white wine and shallots until nearly dry. Add heavy cream and reduce to a thick consistency. Slowly add butter whisking continuously on medium heat. Do not bring to a boil. Add juices and season with salt and pepper. Strain

Answer 6

Shrimp Buttercream Sauce

Ingredients :
1/3 cup Unsalted butter
2 tbl Flour
1/2 cup Eggplant
1/4 cup Onion
1 cup Shrimp stock
3/4 tsp Kosher salt
1/2 tsp Cayenne
1/4 tsp Crushed red chiles
1/2 cup Cream
12 x Tiger prawn

HEAT TWO-THIRDS THE BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAMEWHISK IN FLOUR UNTIL BUBBLYREMOVE FROM HEAT HEAT REMAINING BUTTER IN A SKILLET, OVER A MODERATE FLAME ADD ONIONS AND EGGPLANT PUREEHEAT AND STIR FOR 2-3 MINUTES STIR IN STOCK AND BRING TO THE BOIL STIR IN SALT, CAYENNE, RED CHILES, AND ROUX HEAT AND STIR FOR 4-5 MINUTES, OVER A MODERATELY-HIGH FLAME ADD CREAM, HEAT AND STIR FOR 1- 2 MINUTES ADD SHRIMP, HEAT AND STIR FOR 1-2 MINUTES, UNTIL PINK REMOVE FROM HEAT KEEP WARMED IN A BAIN MARIESERVE WARE.

Answer 7

This is the easiest thing to do...
Melt butter in the microwave with some Tony Chachere's cajun seasoning and dip away!!! Its easy to find in the spice aisle. Its green with red on it.

Answer 8

You can check with secret recipes.com or all recipes.com

Also there is a cookbook for copycat recipes, not sure of the name, the recipes are very close to the restaurants recipes. Perhaps you can find it.

Good luck

Answer 9

nothing beats a good shrimp scampi -- you could leave out the linguini and just have shrimp but why?

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34067,00.html

Answer 10

i make it with garlic powder, parsley, butter and a little horse radish