Pour cream into bowl of stand mixer fitted with paddle attachment. Add salt. Turn mixer on medium speed.
Continue mixing, checking on mixture frequently. It will first turn to whipped cream, then begin to get grainy and separate into butter and buttermilk, and the splashing will get much worse. The butter is ready when it sticks in a clump to the paddle.
Place a colander over a bowl add the freezing cold water, then strain the buttermilk off of the butter.
Using your hands or a spatula, press out excess buttermilk under cold running water until water runs clear. Shape into stick or ball. Butter will keep covered in refrigerator for up to 4 weeks. Serve with bread and enjoy!
To make the Garlic Butter Shrimp, the Shrimps are seared in garlic butter and sprinkled with parsley. This recipe of Garlic Butter Shrimp is a very simple preparation. These garlic butter shrimp have just a few ingredients (butter, medium shrimp, garlic, lemon, fresh parsley leaves) and can be on the table in minutes. They’re packed with flavor and perfect served with French baguette or over rice or pasta. The bigger the shrimp is, the better it tastes. For a better taste, I also recommend fresh chopped garlic.
8 tablespoons (1 stick) unsalted butter
1 1/2 pounds medium shrimp (16-20 shrimp)
5 cloves garlic, minced
Juice of 1 lemon
2 tablespoons chopped fresh parsley leaves
1 cube & Salt to taste
Melt the butter in a large skillet over medium high heat. Add garlic, salt and parsley, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes;
Add Shrimp to the skillet, and cook, stirring frequently, until fragrant, about 5 minute. Stir in the lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 5 minutes.