Shrimp Butter

Peel out the scampi and remove the intestines. Fry the shells heartily in a little oil on all sides. Then add wine and water, cook for about 20 minutes with the lid closed. Then pour the stock through a sieve and cook until only a few tablespoons are left. Cook the raw scampi in it for a short time, cool it a little bit and then chop it very finely. Mix the scampi and the liquid with the butter and season. Refrigerate for about 1-2 hours.

Very good as a small snack with toast or baguette.

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