Ingredients

　　1/2 pound (2 sticks) butter, at room temperature

　　1 tablespoon sherry

　　1/2 teaspoon lemon zest

　　1 teaspoon House Seasoning (see page 325)

　　Juice of 1/2 lemon

　　Cayenne pepper to taste

　　Two 3-ounce packages cream cheese, softened

　　2 tablespoons chopped onion

　　1 pound shrimp, shelled, deveined, and cooked

　　Add all ingredients except shrimp to a food processor. Process until well mixed. Drop in shrimp and process until either pureed or chopped to desired consistency. (This recipe can be pureed to the consistency of butter or left with chunky pieces of shrimp.) Serve on crackers as an appetizer. It is also wonderful served on top of hot grits. (If served with grits, sprinkle grated Cheddar cheese over grits and shrimp butter.)

　　Paula Deen's Kitchen Classics