Prep 10 mins
Cook 3 mins
This simple sauce is perfect for basting grilled or broiled seafood of all kinds... you can also use it as a dipping sauce for steamed crab, mussels, clams, oysters, or other shellfish.
- 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)
- 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.
Another winner from Tracy. Easy to do, lovely colour, beautiful to look at and tastes delicious. I used it as sauce for a trevally fillet, (which is white, so the colour contrast was nice) but it would work for most fish and shellfish. I garnished it with small slices of preserved lemon.
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!
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!