Garlicky Lemon Paprika Seafood Basting Sauce Recipes
THE ONLY MARINADE YOU'LL EVER NEED
If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and fragrant with extra virgin olive oil, it instantly transports you to the Mediterranean.
Provided by Steven Raichlen
Categories Sauce Herb Marinate Backyard BBQ Summer Tailgating
Yield Makes 1 cup
Number Of Ingredients 9
Steps:
- Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using.
GARLICKY LEMON-PAPRIKA SEAFOOD BASTING SAUCE
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.
Provided by Tracy K
Categories Sauces
Time 13m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- 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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LEMON PAPRIKA GARLIC PRAWNS (SHRIMP) RECIPE
From recipes.net
- Combine garlic, paprika, lemon juice and prawns in a bowl and mix well to combine the ingredients. Add salt to season (to your tastes). Drizzle garlic oil onto a large frying pan/skillet. frying pan.
- Heat over medium-high heat for about 3 minutes. Reduce heat to low. Add the parsley and cook for a further 2 mins until prawns change colour. Set aside.
PAN-ROASTED SHRIMP WITH PAPRIKA LEMON BUTTER SAUCE
From theoriginaldish.com
- Rinse the shrimp in cold water and pat extremely dry. Season with a pinch of salt. Heat a 12” cast iron skillet over medium heat. Add enough olive oil to coat the bottom. Once hot, place half of the shrimp into the skillet in an even layer. Cook until pink and tender, about 2 minutes per side. Transfer the shrimp to a plate.
- Add a little more olive oil and repeat with the remaining shrimp. Transfer these to the plate as well. Add the butter to the skillet and let melt. Add the shallot. Cook for a minute or so to caramelize. Season with a pinch of salt. Stir in the garlic and cook for 30 more seconds.
- Add the tomato paste and smoked paprika. Whisk to combine. Add the white wine, lemon zest, and lemon juice. Stir well and allow to simmer for a minute or so. Add the shrimp back to the skillet and toss with the sauce.
- Garnish with the parsley and chives. Serve with toasted crusty bread on the side for dipping into the extra sauce.
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