Equipment
Ingredients
Seafood
- 300 g raw shrimp, peeled, deveined, and diced into 1-centimeter pieces
Aromatics & Spices
- 200 g unsalted butter, divided into 150g and 50g portions
- 15 g anchovy fillets, mashed into a fine paste
- 10 g garlic, minced
- 5 g lemon, zest only, finely grated
- 2 g celery seed, lightly crushed
- 3 g fresh thyme, leaves picked
- 3 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
In a medium saucepan, heat 150g of the unsalted butter over medium-low heat until completely melted. Add the minced garlic, mashed anchovy paste, crushed celery seed, lemon zest, and fresh thyme leaves. Sauté gently to release the aromatics without letting the garlic take on any color.
Add the diced raw shrimp to the spiced butter mixture. Poach gently over low heat, stirring occasionally, until the shrimp is thoroughly cooked. Ensure the shrimp reaches an internal temperature of 74°C/165°F for food safety. Remove the saucepan from the heat.
Using a slotted spoon, strain the cooked shrimp and the aromatic solids out of the butter, leaving the fragrant liquid butter behind in the saucepan.
Divide the strained shrimp mixture evenly among 4 small ramekins. Press the mixture down lightly with the back of a spoon to create a flat, compact surface.
Melt the remaining 50g of unsalted butter and whisk it into the reserved spiced butter in the saucepan. Pour this seasoned liquid butter evenly over the top of each filled ramekin to completely submerge the shrimp, creating an airtight seal.
Transfer the filled ramekins to the refrigerator. Chill uncovered until the butter cap is completely solid, opaque, and cold.
When ready to eat, remove from the refrigerator and let sit at room temperature for 15 minutes before serving with toast points.
Chef's Notes
- Clarifying the butter beforehand is an optional step, but removing the milk solids results in a cleaner, more shelf-stable seal with a slightly longer refrigerator life.
- Anchovies provide a deep umami backbone that elevates the shrimp without making the dish taste overly fishy. Mash them into a very fine paste for seamless integration into the butter.
- Gently poaching the shrimp in the warm butter rather than aggressively frying ensures they remain incredibly tender while soaking up the aromatics.
- Always reserve a little extra plain melted butter for the final pour if needed; any shrimp exposed to the air will spoil much faster than those properly sealed.
Storage
Refrigerator: 3 days — Keep the top butter seal completely intact for maximum freshness.
Freezer: 1 month — Wrap the filled ramekins tightly in multiple layers of plastic wrap before freezing.
