This compound butter is absolutely delicious on grilled or broiled chicken, fish, shrimp and even grilled pork and steak. If you keep compound butters like this made up and in your freezer, they’re at the ready to melt over grilled meat or seafood any time you want something really nice after a long day at work, but without any effort. The variety of seasonings you can put into compound butters is endless! I have a number of them here on the site, but the sky is the limit! BE CREATIVE! Compound butters are an easy way to put a little pizazz into your otherwise plain dinner. It’s so easy to whip up and Atkins Induction friendly as well! I like to serve this with a side of mashed cauliflower or my Chipotle (not quite) “Sweet Potatoes”.
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½ stick butter (2 oz.)
1 T. fresh lime juice
Zest of 1 lime
1 T. finely chopped chives
1 clove garlic, minced
Pinch salt, pepper & Chipotle pepper powder (or cayenne pepper)
DIRECTIONS: Soften butter and add all other ingredients. Blend well with a fork. If not using immediately, tear off a small piece of plastic wrap and spoon the mixture onto the plastic wrap in a log log. Using plastic wrap to facilitate, gently roll into a log roughly the length and shape of a stick of butter, Close the plastic wrap tightly around the butter, closing the ends of the wrapper tightly, and place the butter log on your freezer shelf to freeze for future use. If using immediately, either serve in a dish at table for guests to dip over their grilled meats themselves, dip it onto plated meat/seafood, or you can melt the portion you need for the entire meal and drizzle over broiled fish or grilled/broiled boneless, skinless chicken breasts on the main platter right before serving.
NUTRITIONAL INFO: Makes 4 servings, each with:
18.5 g fat
.4 g carbs, .05 g fiber, .35 NET CARBS
.18 g protein
40.3 mg sodium