Garlic Butter For Garlic Bread Escargot Or Shrimp Food

GARLIC BUTTER

Steps:

• In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.

GARLIC BUTTER FOR GARLIC BREAD, ESCARGOT OR SHRIMP

Steps:

• Melt butter in saucepan over low heat and remove from heat.
• Crush garlic in press and add it to melted butter. Cook over medium heat, watching carefully not to let garlic burn, about 3-5 minutes, in a slow simmer. Stir in dried spices. Remove from heat.
• Add salt to taste.
• *If using as a sauce, use to coat and cook in broiler.
• If making bread, use immediately on bread cut on the diagonal into slices or on a bread cut in half lengthwise. Add some olive oil and wrap in foil. Bake at 350 degrees F. about 20 minutes.

GARLIC BUTTER

Steps:

• Stir the butter, garlic and parsley, if using, together in a small bowl. Season with a little salt (only if using unsalted butter) and black pepper. If the butter is too cold to mix, warm the ingredients in a small pan until melted and combined, then leave to cool. Will keep for up to one week in the fridge.

ESCARGOT WITH GARLIC-PARSLEY BUTTER

Steps:

• Preheat oven to 450°F. Using an electric mixer on medium, beat butter in a medium bowl until smooth. With motor off, add wine, salt, pepper, and nutmeg, then beat on medium until incorporated. Reduce speed to low and add garlic, shallot, and parsley; mix just until incorporated. Transfer butter to a disposable pastry bag or a resealable plastic bag and snip off end (or 1 corner if using plastic bag).
• Place shells in a single layer in a shallow 2-qt. baking dish and pipe about 2 tsp. garlic-parsley butter into each. Tuck a snail inside each shell, then pipe in more garlic-parsley butter to fill shell and mound over top. Bake until snails are sizzling and garlic in butter no longer tastes raw, 10-15 minutes.
• Do Ahead:
• Shells can be filled 1 day ahead. Cover and chill. Bring to room temperature before baking.

THE BEST GARLIC BUTTER

Steps:

• In a small bowl, combine softened butter, minced garlic and parmesan cheese.
• Season with Italian seasoning, pepper and paprika.
• Mix until smooth.

CLASSIC ESCARGOTS à LA BOURGUIGNONNE

Steps:

• Preheat oven to 400°F.
• Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.
• Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.
• Bake 10 minutes.