Equipment
Ingredients
Seafood and Dairy Base
- 250 g cooked shrimp, peeled, deveined, and tails removed
- 115 g cream cheese, softened to room temperature
- 55 g unsalted butter, softened to room temperature
Flavorings and Aromatics
- 15 ml lemon juice, freshly squeezed
- 3 g smoked paprika
- 1 g cayenne pepper
- 2 g kosher salt
- 1 g black pepper, freshly ground
- 20 g green onions, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 134 kcal
- Protein
- 9 g
- Carbohydrates
- 2 g
- Fat
- 11 g
- Fiber
- 0 g
- Sugar
- 1 g
- Sodium
- 178 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 88 mg
- Potassium
- 123 mg
- Calcium
- 41 mg
- Iron
- 0.3 mg
- Magnesium
- 15 mg
- Phosphorus
- 94 mg
- Zinc
- 0.6 mg
- Vitamin A
- 104 mcg
- Vitamin C
- 1 mg
- Vitamin E
- 0.5 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.1 mg
- Folate
- 4 mcg
- Water
- 36 g
Sources: USDA FoodData Central
Method
Roughly chop the cooked shrimp into bite-sized pieces. Reserve a few whole pieces or larger chunks if you desire a garnish for the final dish.
In the bowl of a food processor, combine the softened cream cheese, softened butter, fresh lemon juice, smoked paprika, cayenne pepper, kosher salt, and black pepper. Process until completely smooth and homogeneous.
Add the roughly chopped shrimp to the food processor. Pulse a few times just until the shrimp is incorporated into the dairy mixture. The texture should remain slightly chunky, not fully pureed.
Transfer the mixture to a mixing bowl using a silicone spatula. Add the finely chopped green onions and fold them gently into the spread until evenly distributed.
Transfer the spread into your chosen serving dish. Cover tightly and refrigerate for at least 1 hour to allow the butter to firm up slightly and the flavors to meld. Serve chilled.
Chef's Notes
- For the best flavor, use wild-caught shrimp and cook them gently just until opaque to ensure they remain tender in the spread.
- If you want an extra layer of flavor, lightly roast the shrimp with a touch of olive oil before chopping, but be sure to let them cool completely before mixing with the dairy.
- The resting period in the refrigerator is crucial. It gives the fat molecules time to absorb and carry the fat-soluble flavor compounds from the smoked paprika and cayenne pepper.
- To elevate the presentation, garnish the top with a tiny sprinkle of extra smoked paprika, a drizzle of high-quality olive oil, and some micro-greens or reserved shrimp.
Storage
Refrigerator: 3 days — Store in an airtight container with plastic wrap pressed directly against the surface to prevent oxidation.
Troubleshooting
Spread is too stiff to dip crackers into without breaking them
Cause: The high butter and cream cheese content firmed up significantly in the coldest part of the refrigerator
Fix: Let the serving bowl sit at room temperature until the edges soften slightly, then give it a gentle stir
Prevention: Allow the spread to rest at room temperature for 10 to 15 minutes before serving
Spread has a grainy or lumpy texture in the base
Cause: Cream cheese or butter was too cold when processed
Fix: Allow the mixture to warm to room temperature, then process again before chilling
Prevention: Ensure dairy ingredients are completely softened to room temperature before blending
Cultural Context
This recipe draws heavy inspiration from classic Southern American shrimp paste and traditional English potted shrimp. Historically, preserving seafood in spiced butter was a practical technique to extend its shelf life. Today, it has evolved into a beloved party staple and game-day favorite, marrying the coastal bounty of shrimp with rich dairy and warm, smoky spices.
