Lemon Butter for Shrimp

Preparation info

  • Difficulty


  • About

    1 cup

    (four servings).

Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • ½ pound (1 cup; 2 sticks) butter
  • 1 tablespoon lemon juice or more to taste
  • Salt to taste, if necessary
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon Tabasco sauce (optional)


  1. Melt the butter in a small saucepan and stir with a wire whisk. While stirring, gradually add the lemon juice.

  2. Taste the butter and see if it needs salt. The salt content of butter varies. Add the salt and Worcestershire sauce, stirring. Add the Tabasco sauce, if desired. Taste the sauce again. If more lemon would seem suitable, add it.