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1. Mince the garlic and shallot finely. Juice the lemons and strain out the seeds. Chop the fresh parsley. Whisk the cornstarch with a splash of the lemon juice until smooth.
6 clove garlic,
1 piece shallot,
2 piece lemons,
1 tsp cornstarch,
2 tbsp fresh parsley (garnish)
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2. Warm the olive oil in a small saucepan over medium heat. Add the shallot and cook for 2 minutes until soft, then add the garlic and cook 30 seconds until fragrant without browning.
6 clove garlic,
1 piece shallot,
1 tbsp olive oil
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3. Stir in the paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper and black pepper, and toast for 20 seconds. Pour in the seafood cooking liquid and Worcestershire sauce, scraping up any bits from the pan.
0.8 cup seafood cooking liquid (shrimp or crab boil broth, or seafood stock),
1 tbsp paprika,
1 tsp garlic powder,
1 tsp onion powder,
0.5 tsp dried oregano,
0.5 tsp dried thyme,
0.5 tsp cayenne pepper,
0.5 tsp black pepper,
1 tbsp Worcestershire sauce
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4. Simmer over medium heat for 6 to 8 minutes until reduced by about one third and the flavors are concentrated.
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5. Re-whisk the cornstarch mixture and stir it into the simmering sauce. Cook 1 minute until lightly thickened but still pourable.
1 tsp cornstarch
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6. Remove from the heat and stir in the remaining lemon juice, hot sauce and salt. Taste and adjust with more lemon, hot sauce or salt, since the cooking liquid may already be salty.
2 piece lemons,
2 tbsp Louisiana-style hot sauce,
0.5 tsp salt
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7. Serve warm in small bowls for dipping, topped with the parsley, alongside boiled shrimp, crab, crawfish or lobster.
2 tbsp fresh parsley (garnish)
