Sauces are an easy way to add flavor and flair to your favorite seafood dishes. But navigating among the red sauces, butter sauces and cream sauces can be murky without knowing the best type to pair with your favorite fish and side dishes. Here are recipe
Sauces are an easy way to add flavor and flair to your favorite seafood dishes. But navigating among the red sauces, butter sauces and cream sauces can be murky without knowing the best type to pair with your favorite fish and side dishes. Here are recipes from each category to make sure you stay afloat during your next meal under the sea.
Sizzling Seafood Sauces
Red Hot Cocktail Sauce
Makes 1 1/4 to 1 1/2 cups
Ingredients:
1/2 cup chili sauce
1/3 cup ketchup
1/4 cup fresh tomatoes, chopped
3 teaspoons Horseradish
2 teaspoons Tabasco sauce
1-1/2 teaspoons Worcestershire sauce
3 tablespoons freshly squeezed lemon juice
1/4 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
1. Combine all ingredients in a small bowl.
2. Cover and refrigerate until chilled or for up to 2 days.
3. Serve with shrimp cocktail or as a dipping sauce for freshly chopped vegetables.
Better Marsala Butter Sauce
Makes 1 1/2 to 1 3/4 cups
Ingredients:
2 tablespoons extra-virgin olive oil
4 tablespoons butter or butter substitute
3 tablespoons all-purpose flour
1 cup mushroom caps
1/2 cup shallots, sliced
1 tablespoon garlic, chopped
1 cup Marsala cooking wine
3/4 cup beef or vegetable stock
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
1. Heat olive oil and garlic in a saucepan on medium-high heat.
2. Add butter or butter substitute and stir until melted and bubbly. Stir in mushroom caps and shallots and cook all ingredients on medium heat for 5 minutes or until tender.
3. Pour in flour and mix until well-blended. Do not brown. Add the Marsala cooking wine and stir quickly for 1 minute.
4. Add beef or vegetable stock to the saucepan and cook on medium heat for an additional 3 minutes, or until sauce texture is smooth and thick.
5. Season with salt and pepper until flavors are blended. Pour sauce over seafood. Serve with a side of green vegetables such as spinach or broccoli.
Fin-Garlicking Good Cream Sauce
Makes 1 1/2 to 1 3/4 cups
Ingredients:
2 tablespoons butter or butter substitute
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/2 cup Portobello mushrooms, chopped
3 tablespoons all-purpose flour
1 1/4 cup chicken or vegetable broth
1/4 cup Romano cheese, grated
1/4 cup heavy whipping cream
1/4 cup nonfat sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
1. Melt butter with olive oil in a saucepan over medium heat. Stir in garlic and cook over medium-high heat for 2 minutes.
2. Add flour and stir until well-blended. Then add chicken or vegetable broth and continue stirring until sauce becomes thick.
3. Stir in the mushrooms and cook until softened. Pour in Romano cheese, heavy whipping cream and nonfat sour cream. Bring to a simmer, stirring constantly until bubbly and thick, about 5 minutes.
4. Add salt and pepper. Serve over seafood, pasta or a mixture of both.
Sizzling Seafood Sauces
Red Hot Cocktail Sauce
Makes 1 1/4 to 1 1/2 cups
Ingredients:
1/2 cup chili sauce
1/3 cup ketchup
1/4 cup fresh tomatoes, chopped
3 teaspoons Horseradish
2 teaspoons Tabasco sauce
1-1/2 teaspoons Worcestershire sauce
3 tablespoons freshly squeezed lemon juice
1/4 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
1. Combine all ingredients in a small bowl.
2. Cover and refrigerate until chilled or for up to 2 days.
3. Serve with shrimp cocktail or as a dipping sauce for freshly chopped vegetables.
Better Marsala Butter Sauce
Makes 1 1/2 to 1 3/4 cups
Ingredients:
2 tablespoons extra-virgin olive oil
4 tablespoons butter or butter substitute
3 tablespoons all-purpose flour
1 cup mushroom caps
1/2 cup shallots, sliced
1 tablespoon garlic, chopped
1 cup Marsala cooking wine
3/4 cup beef or vegetable stock
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
1. Heat olive oil and garlic in a saucepan on medium-high heat.
2. Add butter or butter substitute and stir until melted and bubbly. Stir in mushroom caps and shallots and cook all ingredients on medium heat for 5 minutes or until tender.
3. Pour in flour and mix until well-blended. Do not brown. Add the Marsala cooking wine and stir quickly for 1 minute.
4. Add beef or vegetable stock to the saucepan and cook on medium heat for an additional 3 minutes, or until sauce texture is smooth and thick.
5. Season with salt and pepper until flavors are blended. Pour sauce over seafood. Serve with a side of green vegetables such as spinach or broccoli.
Fin-Garlicking Good Cream Sauce
Makes 1 1/2 to 1 3/4 cups
Ingredients:
2 tablespoons butter or butter substitute
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/2 cup Portobello mushrooms, chopped
3 tablespoons all-purpose flour
1 1/4 cup chicken or vegetable broth
1/4 cup Romano cheese, grated
1/4 cup heavy whipping cream
1/4 cup nonfat sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
1. Melt butter with olive oil in a saucepan over medium heat. Stir in garlic and cook over medium-high heat for 2 minutes.
2. Add flour and stir until well-blended. Then add chicken or vegetable broth and continue stirring until sauce becomes thick.
3. Stir in the mushrooms and cook until softened. Pour in Romano cheese, heavy whipping cream and nonfat sour cream. Bring to a simmer, stirring constantly until bubbly and thick, about 5 minutes.
4. Add salt and pepper. Serve over seafood, pasta or a mixture of both.
