Uploaded July 2021 | Updated September 2026, 3 hours ago
This recipe is really all about the “Chippewa butter”, which I somewhat doubt has much to do with the Chippewa people, though for all I know the chef who thought it up may have been Chippewa. The butter is very tasty, has a lot of things incorporated into it, and so makes the shrimp very tasty when used to saute them.
When I was introduced to this recipe, the shrimp were sauteed tableside by a waiter, and then served atop a bowl of seasoned grits which were sent out along with the rest of the materials, ready for cooking. When we went to make the video about the recipe we discovered that our grits had become rancid, and so we had to settle for rice, which can also be very nice. If you’re planning it that way, consider making dirty rice or something similar.
The butter recipe is about as small as it can be, and still involves half a pound of butter, which is enough for several portions of Shrimp Chippewa, say 8 or 10. The butter may go further in home cooking than it does in a restaurant setting.
Makes enough for roughly ten batches of 5-8 shrimp each.
Equipment:
• large mixing bowl
• box grater
• rubber spatula
• sheet of wax paper or parchment
Ingredients:
Chippewa butter:
1/2 lb butter soft but not melted
1 ea shallot grated
1-2 cloves garlic grated
1 ea lemon zest and juice
4-6 pc sundried tomato chopped fine
1/4 cup cognac
1 ea dried chili or 1/4 tsp cayenne
1/4 tsp oregano dried
1/4 tsp thyme dried
1/8 tsp basil dried
1/4 tsp Worcestershire sauce optional
to taste hot sauce
Procedure:
1. Chop the sundried tomatoes and soak them in the cognac. Set aside.
2. Combine dry herbs with dried chili in a spice grinder and reduce to powder. You can skip this step if you’re using ground cayenne.
3. Zest the lemon.
4. Juice the lemon.
5. Grate the shallot and garlic
6. Place all ingredients into the large mixing bowl with the softened butter and combine thoroughly.
7. Scrape compound butter out onto sheet of wax paper or parchement, and roll up into a log.
8. Refrigerate the butter.
9. To make Shrimp Chippewa:
10. Slice off about 1/4 cup or so of butter for each 5-8 shrimp, ~6oz, depending on size.
11. Sear off the shrimp in neutral cooking oil, about 1.5-3 min per side depending on size.
12. When the shrimp are nearly done, add the butter and about an ounce of cognac and swirl to create a butter sauce around the shrimp.
13. Serve the shrimp atop hot cheesy grits, or rice, or as you like.
Music: bensound.com/royalty-free-music
This recipe is really all about the “Chippewa butter”, which I somewhat doubt has much to do with the Chippewa people, though for all I know the chef who thought it up may have been Chippewa. The butter is very tasty, has a lot of things incorporated into it, and so makes the shrimp very tasty when used to saute them.
When I was introduced to this recipe, the shrimp were sauteed tableside by a waiter, and then served atop a bowl of seasoned grits which were sent out along with the rest of the materials, ready for cooking. When we went to make the video about the recipe we discovered that our grits had become rancid, and so we had to settle for rice, which can also be very nice. If you’re planning it that way, consider making dirty rice or something similar.
The butter recipe is about as small as it can be, and still involves half a pound of butter, which is enough for several portions of Shrimp Chippewa, say 8 or 10. The butter may go further in home cooking than it does in a restaurant setting.
Makes enough for roughly ten batches of 5-8 shrimp each.
Equipment:
• large mixing bowl
• box grater
• rubber spatula
• sheet of wax paper or parchment
Ingredients:
Chippewa butter:
1/2 lb butter soft but not melted
1 ea shallot grated
1-2 cloves garlic grated
1 ea lemon zest and juice
4-6 pc sundried tomato chopped fine
1/4 cup cognac
1 ea dried chili or 1/4 tsp cayenne
1/4 tsp oregano dried
1/4 tsp thyme dried
1/8 tsp basil dried
1/4 tsp Worcestershire sauce optional
to taste hot sauce
Procedure:
1. Chop the sundried tomatoes and soak them in the cognac. Set aside.
2. Combine dry herbs with dried chili in a spice grinder and reduce to powder. You can skip this step if you’re using ground cayenne.
3. Zest the lemon.
4. Juice the lemon.
5. Grate the shallot and garlic
6. Place all ingredients into the large mixing bowl with the softened butter and combine thoroughly.
7. Scrape compound butter out onto sheet of wax paper or parchement, and roll up into a log.
8. Refrigerate the butter.
9. To make Shrimp Chippewa:
10. Slice off about 1/4 cup or so of butter for each 5-8 shrimp, ~6oz, depending on size.
11. Sear off the shrimp in neutral cooking oil, about 1.5-3 min per side depending on size.
12. When the shrimp are nearly done, add the butter and about an ounce of cognac and swirl to create a butter sauce around the shrimp.
13. Serve the shrimp atop hot cheesy grits, or rice, or as you like.
Music: bensound.com/royalty-free-music
