Shrimp Head Butter (Bye Bye Cowboy Butter)

MISE: Rough chop 4 shallots, thinly slice 4 cloves of garlic, thinly slice one small bunch of mint and one metric handful of parsley.

STOCK: Add 4 cups of shrimp shells/heads to a sauté pan and sauté with a pad of butter and a splash of veg oil on medium high. Caramelize thoroughly but don’t burn them. Squeeze in a tablespoon of tomato paste and gently toss the shrimp shells around to coat them. You want to caramelize the tomato paste on the shells but don’t burn it. Add in some fresh thyme and deglaze with half a Corona beer. Reduce by half and remove from heat and strain. Make sure to press as much liquid out! Leave no gold behind.

SAUTÉ: In a sauté pan on medium high, add in a pad of butter, the garlic/shallot and sweat until fragrant. Deglaze with the shrimp stock and reduce until the liquid coats the onions and is sexy/glossy. Remove from heat and chill.

BUTTER: In a food processor, combine 1lb of unsalted butter, the onion mixture, the herbs (mint and parsley), one roasted bell pepper (skins/seeds removed), zest and juice of one lemon, 2 tablespoons blond miso, 1 tablespoon everything bagel chili crisp. Pulse until smooth, check for seasoning then roll into a tube and refrigerate until needed!