Shrimp Rillettes with Beurre Noisette
Shrimp cooked in nutty browned butter are folded with cream cheese, garlic, lemon, and dill. Chilling helps the spread firm up. Shrimp provide protein, while butter adds fat.
Melt the butter (85 g) over medium heat. Cook until it smells nutty and light-brown solids form on the bottom.
Add the peeled shrimp (250 g) and sauté for 2–3 minutes. Drain them through a sieve, making sure to reserve the aromatic butter.
Finely chop the shrimp. Mince the garlic (3 g) and finely chop the dill (10 g).
Add the cream cheese (60 g), garlic, lemon juice (5 g), sea salt (3 g), paprika (1 g), and all the reserved butter to the shrimp. Mix, then fold in the dill.
Transfer to a clean container and chill in the refrigerator for about 1 hour.
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