Garlicky Lemon-Paprika Seafood Basting Sauce
- Ready In:
- 13mins
- Ingredients:
- 8
- Yields:
-
1/2 cup
ingredients
- 1⁄2 cup butter
- 2 cloves garlic, minced or pressed
- 3 teaspoons sweet paprika
- 1 lemon, juice of
- 1 teaspoon finely grated lemon, zest of
- 2 tablespoons chopped fresh parsley
- 1⁄2 teaspoon salt (omit if using salted butter)
- 1 dash hot sauce (optional)
directions
- Melt butter in small saucepan over medium heat.
- Add all other ingredients, stir to combine.
- Bring to a boil, reduce heat, simmer for 2-3 minutes, remove from heat.
- Brush on seafood while grilling or broiling, pour over steamed shellfish, or use as a dipping sauce.
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Reviews
-
This recipe was pure perfection. I made this tonight, and while preparing it "surprise" company popped in and stayed for dinner, so I was a little nervous being that I've never made this before. Needless to say, I was very proud of myself. Our company said he'd never even had clams that good in a Restaurant, and I'd have to agree. I made this recipe, as stated, except I subbed the paprika with Old Bay seasoning. I also doubled the recipe because I was using it with 10 pounds of little neck clams. This is what I did and it was extremely easy: I steamed 1/2 the clams and transfered them to the oven on warm (it's impossible to steam 10 lbs of clams in one shot!) then, I steamed the other 5 lbs. While the second batch was steaming, I whipped up the sauce. When the clams were done, I tranfered all 10 pounds in a large pasta dish and drizzled all the sauce on and tossed them around a bit. I served this with linguini and the sauce went perfectly with it! I wanted to take a picture and post it, but since we had company, I was a little shy about doing that. Being that my husband, kids and I loved this so much, I will make it again soon... so I'll take a picture then. Thank you for recomending this recipe!
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Beautiful flavor, color, and easy to put together.....everything is here! This is so very tasty...I used red snapper and grilled it and was treated to a tasty meal. I am looking forward to trying this with some shellfish...I think scallops or shrimp would be wonderful with this! Thanks for posting this lovely little recipe Tracy!
Tweaks
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This recipe was pure perfection. I made this tonight, and while preparing it "surprise" company popped in and stayed for dinner, so I was a little nervous being that I've never made this before. Needless to say, I was very proud of myself. Our company said he'd never even had clams that good in a Restaurant, and I'd have to agree. I made this recipe, as stated, except I subbed the paprika with Old Bay seasoning. I also doubled the recipe because I was using it with 10 pounds of little neck clams. This is what I did and it was extremely easy: I steamed 1/2 the clams and transfered them to the oven on warm (it's impossible to steam 10 lbs of clams in one shot!) then, I steamed the other 5 lbs. While the second batch was steaming, I whipped up the sauce. When the clams were done, I tranfered all 10 pounds in a large pasta dish and drizzled all the sauce on and tossed them around a bit. I served this with linguini and the sauce went perfectly with it! I wanted to take a picture and post it, but since we had company, I was a little shy about doing that. Being that my husband, kids and I loved this so much, I will make it again soon... so I'll take a picture then. Thank you for recomending this recipe!
RECIPE SUBMITTED BY
Tracy K
United States
I'm a 32-year-old Web writer/editor with a passion for cooking good food. Currently I am (still)trying to find an uninterrupted weekend afternoon so that I can bake a loaf of bread from scratch!
I am also a singer with a local (Washington DC-area) a cappella group... you can check us out at the web site above!