Alabama White Sauce

Ingredients:
• 1 cup mayonnaise
• 1/4 cup apple cider vinegar or white vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1/2 teaspoon salt
Instructions: In a medium mixing bowl, I whisk all the ingredients together until the mixture is smooth. I then store it in the refrigerator, and it can be kept for up to one week. 

Shrimp Butter

1 small white onion, finely minced (about 1/2 cup)

1 1/2 pounds large shrimp, shell on (see recipe note)

2 teaspoons kosher salt, plus more for salting the water

1 pound unsalted butter, at room temperature 

2 teaspoons lemon zest

2 tablespoons lemon juice

1 tablespoon Worcestershire sauce

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped fresh dill

1/2 teaspoon freshly ground black pepper

1/2 teaspoon celery seed

Soak the onion:

In a small bowl, add the chopped onion and cover with cold water and an ice cube. Allow onion to sit in water for at least 5 minutes to let the flavor mellow. Afterward, drain from water, pat dry with a paper towel, and set aside.

Poach the shrimp:

Meanwhile, fill a medium bowl with ice water for shocking the cooked shrimp. Set aside. 

Fill a medium saucepan with salted water and bring to a boil over high heat. Lower the heat to a simmer and add the shrimp. Cook until shrimp are completely pink and firm to the touch, 5-7 minutes.  

Transfer to the bowl of ice water and let sit until cool enough to handle. Peel and, if necessary, devein. Then pat dry and transfer to a cutting board. 

Chop the shrimp:

Chop the shrimp very finely until it’s nearly a paste. 

Beat the butter: 

In a large bowl, beat the butter with a wooden spoon until smooth.

Add the remaining ingredients:

Add the chopped shrimp and remaining 1 teaspoon salt, lemon zest and juice, Worcestershire sauce, herbs, pepper, and celery seed.

Mash with the back of a fork (or continue using the wooden spoon) until all of the ingredients are well distributed.

Serve:

Serve immediately with saltines (or any light, crisp cracker), or refrigerate in an airtight container for up to 1 week. Let come to room temperature at least 30 minutes before serving; when pliable, re-beat until spreadable and creamy.  

Shrimp butter can be made ahead and frozen for up to 1 month. To store, spoon the butter onto a sheet of plastic wrap and roll into a log.

Burger Seasoning

INGREDIENTS

• 1tsp sweet paprika 
• 1/2 tsp smoked paprika 
• 1/2 tsp onion powder 
• 1/2 tsp garlic powder 
• 1/4 tsp freshly cracked black pepper 
• 1/8 tsp cayenne pepper 
• 1/2 tsp salt 

INSTRUCTIONS 

1. Combine all of the ingredients in a bowl. Use immediately or store in a an air-tight container, away from light and heat, until ready to use.
2. To use the burger seasoning, sprinkle about ¼ to ½ tsp of seasoning over each side of a burger patty before cooking.