Shrimp oil

Ingredients:

• 220 g unsalted butter
• 4 cloves garlic, finely chopped
• 220g raw medium shrimp, peeled, deveined and chopped (about 1 cup)
• 1/4 cup dry white wine
• 1 tbsp. freshly squeezed lemon juice
• 1/4 teaspoon coarse salt
• 1 tbsp chopped fresh parsley leaves + extra for serving
• Crackers or thin slices of baguette, toasted, for serving

Preparation:

1. In a medium saucepan over medium-low heat, melt all but 2 tablespoons of the butter, bringing it to a boil, for about 4 minutes, and skim off any foam. Remove from heat and set aside.
2. Melt the remaining 2 tablespoons butter in a medium skillet over medium heat. Cook the garlic, stirring, until fragrant, 1 minute. Add the shrimp and cook, stirring frequently, until pink, about 2 minutes. Pour in the wine and cook, stirring, until the liquid has almost completely evaporated, about 3 minutes. Pour in the lemon juice and cook for another 1 minute. Add the salt and melted butter and remove from the heat.
3. Place the shrimp in a small baking dish. Add the parsley and drizzle with the melted butter from the pan to coat. Refrigerate the remaining butter. Chill the shrimp in the refrigerator until the butter sets, about 2 hours.
4. Puree the shrimp mixture in a food processor until smooth. Return the mixture to the baking dish. Melt the remaining butter in the microwave for about 10 seconds. Pour it over the shrimp mixture and refrigerate for 3 hours or overnight.
5. Remove the appetizer from the refrigerator 1 hour before serving. Spread on crackers or toasted baguette slices and sprinkle with parsley.