A glossy seafood sauce built with olive oil, plenty of garlic, Cajun spices, lemon juice, and a splash of seafood cooking liquid; no butter or butter substitute.
EBy Essie
Servings
4
0.5 cup extra-virgin olive oil
8 clove garlic
2 tsp smoked 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
0.5 tsp salt
0.25 cup seafood cooking liquid (from boiling shrimp or crab, or seafood stock)
2 tbsp lemon juice
2 tbsp fresh parsley (garnish)
Calories
289 kcal
Protein
5g
Carbs
7g
Fat
28g
Fiber
1g
Sugar
1g
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Prep
1. Mince the garlic finely and chop the fresh parsley. In a small bowl, stir together the smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper and salt.
2. Combine the extra-virgin olive oil and minced garlic in a cold saucepan. Heat over medium-low and cook gently for 3 to 4 minutes, stirring often, until the garlic is fragrant and just pale gold; do not let it brown or turn bitter.
0.5 cup extra-virgin olive oil,
8 clove garlic
3. Stir in the spice mixture and cook for 30 to 45 seconds to bloom the spices in the oil.
4. Pour in the seafood cooking liquid, then simmer over medium heat for 2 to 3 minutes, whisking constantly, until the sauce turns glossy and slightly emulsified.
0.2 cup seafood cooking liquid (from boiling shrimp or crab, or seafood stock)
Finish and Serve
5. Remove from the heat and whisk in the lemon juice. Taste and adjust with more salt or cayenne pepper as needed.
