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“Adapted from Gourmet magazine. This is shrimp, butter & spices, it does NOT contain cream cheese. Originally for toast, but it is AMAZING on baked potato, steak or fish (like tilapia). This is very easy to make & even easier to devour! My first recipe to post! I'm so excited!! Cooking time includes the chill time.”
6hrs 15mins

Ingredients Nutrition


  1. Heat 2 tablespoons butter in skillet over medium high heat until melted.
  2. Sauté shrimp with salt & black pepper until just cooked through - about 1 1/2 - 2 minutes.
  3. Transfer shrimp to food processor.
  4. In the same skillet, cook onion in 1 tablespoon butter over medium low heat, stirring occasionally, until softened, about 2-3 minutes.
  5. Scrape onions & any remaining butter in the skillet into the food processor. Allow to cool, about 15 minutes.
  6. Once cooled, add lemon juice, cayenne and remaining 1/2 cup butter to the food processor. Pulse until shrimp are finely chopped.
  7. Chill in the refrigerator at least 6 hours.
  8. Before serving, allow to come back to room temperature.
  9. Serve on toasted bread, crackers, steak, fish, potatoes or anything you can think of.

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