Shrimp Butter Toasts

Elegant appetizer featuring a rich shrimp-flavored compound butter spread on crispy toast points. Made with fresh shrimp, butter, and aromatic seasonings, these toasts are perfect for entertaining.

8 servings

6 hr 40 min

Published October 4, 2025

Ingredients

•¾ cup unsalted butter
•1 lb medium shrimp
•1 teaspoon salt
•½ teaspoon black pepper
•¼ cup minced onion
•2½ teaspoons fresh lemon juice
•⅛ teaspoon cayenne
•10 slices firm white sandwich bread
•3 tablespoons unsalted butter
•1 serving whole cooked shrimp

Cooking Instructions

1.
Heat 2 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté shrimp with salt and black pepper, stirring, until just cooked through, 1 1/2 to 2 minutes. Transfer shrimp with a slotted spoon to a food processor, reserving skillet (do not clean).
2 min
2.
Cook onion in 1 tablespoon butter in skillet over moderately low heat, stirring occasionally, until softened, 2 to 3 minutes. Scrape onions into processor and cool mixture to room temperature, about 15 minutes. Add lemon juice, cayenne, and remaining 9 tablespoons butter and pulse until shrimp are finely chopped. Pack shrimp butter into a 2-cup ramekin or serving bowl and chill, its surface covered with plastic wrap, at least 6 hours (to allow flavors to develop). Bring to room temperature 45 minutes before serving.
380 min
3.
Put oven rack in upper third of oven and preheat oven to 400°F.
10 min
4.
Brush 1 side of bread triangles lightly with melted butter and toast, buttered sides up, in a large shallow baking pan until golden around edges, 6 to 8 minutes. Transfer to a rack to cool. Serve toast points with shrimp butter.
8 min

Cooking Instructions

Heat 2 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté shrimp with salt and black pepper, stirring, until just cooked through, 1 1/2 to 2 minutes. Transfer shrimp with a slotted spoon to a food processor, reserving skillet (do not clean).

2 min

Cook onion in 1 tablespoon butter in skillet over moderately low heat, stirring occasionally, until softened, 2 to 3 minutes. Scrape onions into processor and cool mixture to room temperature, about 15 minutes. Add lemon juice, cayenne, and remaining 9 tablespoons butter and pulse until shrimp are finely chopped. Pack shrimp butter into a 2-cup ramekin or serving bowl and chill, its surface covered with plastic wrap, at least 6 hours (to allow flavors to develop). Bring to room temperature 45 minutes before serving.

380 min

Put oven rack in upper third of oven and preheat oven to 400°F.

10 min

Brush 1 side of bread triangles lightly with melted butter and toast, buttered sides up, in a large shallow baking pan until golden around edges, 6 to 8 minutes. Transfer to a rack to cool. Serve toast points with shrimp butter.

8 min