Yield: 375 grams of butter
Preparation time is 15 minutes
Ingredients
- 2 cloves of oven roasted garlic
- 250 millilitres of shellfish stock reduced to 50 millilitres (1 cup reduced to ¼ cup)
- 125 millilitres of finely chopped shellfish (shrimps, scampi, prawn) (4 ounces)
- 250 grams unsalted butter (8 ounces)
- 50 grams organic parsley, cleaned and stemmed, chopped (3 tablespoons)
- pepper and salt
Directions
- Preheat the oven to 350 Fahrenheit
- Cut the garlic clove in half and put it in a small oven proof pan. Put it in the oven and cook until nice and golden and it is beginning to smell sweet. Reduce the shellfish stock in a separate pan over a medium heat.
- Once the stock is cool, soften the butter with your hands. Squeeze in the roasted garlic and mix is together using a wooden spatula. Add the chopped shellfish, the reduced stock, parsley and season. Roll the butter into a cigar shape and wrap it in plastic wrap. It keeps in the refrigerator or freezer.
- Use for cooking, garnish on vegetables or even on toast for canapes.