Chef Sam's Spicy Garlic Shrimp Butter

CPJ Market

1 Rating
Spicy garlic goodness!


  • 225g or 1/2 block of Arla Unsalted Butter
  • 1/2 Tsp Nutmeg
  • 3 Cloves Garlic (minced)
  • 1 Bay Leaf
  • 2 Sprigs Thyme
  • Scotch Bonnet Salt
  • 1 Fennel (diced)
  • 1 Cup Panamei Peeled Shrimp (finely chopped)
  • 1 Ciabatta Loaf
  • 1 Tbsp Olive Oil
  • 1 Lemon or Lime (cut into wedges - to serve)


  1. The day before, melt the butter in a small saucepan over a low heat and add the garlic thyme, bay leaf and nutmeg.
  2. Add the chopped shrimps to the pan, stir about 1-2 minutes to cook through until shrimp turn red and opaque. Season with a pinch or two of cotch bonnet salt.
  3. Using a large, slotted spoon, remove the prawns and press them into your ramekins (or serving dish). Allow to cool, then chill for 10-15 mins or until set. Once set, pour the leftover butter in the saucepan over the prawns to cover it. Add a few pieces of the thyme, and fennel. Return to the fridge to set overnight.
  4. When ready to serve, toast slice of baguette, or soft white bread. Spread a spoonful of the shrimp spread on the bread and dig in! Also, you can slather this butter over grilled steak for a luxurious surf and turf dinner.