Spiced Shrimp Butter

Preparation

• 1 Preheat oven to 175°F (80°C). Place shrimp shells on large shallow baking pan.
• 2 Roast shells 40 minutes. Cool slightly. Transfer to bowl of food processor. Process until finely ground.
• 3 Heat butter in small saucepan on medium heat. Cook, stirring occasionally, until butter reaches 195°F (90°C). Add shrimp shell powder and crushed red pepper. Cook 20 minutes longer. Line fine mesh strainer with double layer of cheesecloth or coffee filters. Strain butter mixture into small bowl, discarding any solids. Stir in garlic powder and salt.
• 4 Fill a medium bowl with ice water. Place bowl with butter over top. Whisk butter mixture until no longer melted. Cool completely.
• 5 Spoon butter onto plastic wrap. Roll into a log about 1-inch (2 1/2-cm) in diameter. Wrap tightly and refrigerate until firm. Refrigerate up to 1 week or freeze up to 1 month. Serve with toasted baguette, use to season pasta and veggies or to sauté shrimp and other seafood.
  
  Test Kitchen Tips:
  To make this compound butter, you only need the shells from 1 pound of raw shrimp. Save the peeled shrimp for another use, or you can even sauté them using this spiced compound butter for an extra hit of umami flavor.