Crying Tiger Butter and NOLA BBQ Shrimp Butter | Erica Lovelace Cooks
Crying Tiger Butter and NOLA BBQ Shrimp Butter
35 mins prepServes 2
Compound butters are a great way to up your grill game. They add a boost of flavor to your grilled meats, veggies, or seafood. Easy to throw together, customizable, and stores well in the fridge or freezer!
Melt both sticks of butter in small sauce pan over low heat. Then, add all of your flavor agents. Cook on low heat for two minutes while whisking.
Transfer the cooked butter mixture to a small bowl. Then, place that small bowl into another bowl that is fill with water and ice. Whisk the butter mixture over the ice bath. Be sure not to push too hard, otherwise water will seep into the butter mixture. Continue to whisk until the butter has become soft like Play-Doh. You want it to be pliable but not stiff.
Transfer the soft butter to an air-tight container or to a sheet of plastic wrap. If using the plastic wrap, roll the butter up and twist the ends. Continue to roll into itself so it becomes a nice, taut log. Allow to cool completely in the fridge before slicing. If you are using an air-tight container, allow the butter to soften a bit before scooping with a spoon.
The butter will last in the fridge for a month and in the freezer for six months as long as it’s air-tight.
NOLA BBQ Shrimp Butter generously heaped on top of split lobster tails before being broiled for give minutes.
