Shrimp Butter

June 25, 2007

rrfennelfronds.jpg

A fine way to set the tone for romance … The original recipe calls for dill weed, but I’ve gotten very attached to red fennel. The flavor is deeper and more dramatic than dill. ‘Reminds me of those big, sour kosher dills we used to get in individual packets—I loved those pickles! If you’re lucky enough to have a small garden, fennel pretty much grows wild. The fronds are also great snipped into summer salads. I’ll work up some recipes. SAM

1/2 pound small shrimp, cooked, shelled, and minced
4 tablespoons butter
1 small clove garlic, pressed
1/2 teaspoon finely snipped dill weed or fennel fronds
English water crackers

With an electric mixer on medium speed, cream the butter and add the garlic and dill or fennel, blending well. Beat in the shrimp gradually, until well blended. Cover and chill. Serve on water crackers.
Makes 1 1/3 cups.