Elevate your seafood boil experience with this rich and flavorful sauce! Packed with aromatic spices, buttery goodness, and a zesty kick, this easy-to-make sauce is the perfect companion for shrimp, crab, lobster, and more.
Recipe Details
- Preparation Time: 60 minutes
Ingredients
- 1 cup of water
- 1/2 cup of butter
- 2 tablespoons of Old Bay seasoning
- 1 tablespoon of minced garlic
- 1 lemon (juiced)
- 1 tablespoon of hot sauce
- 1 teaspoon of paprika
- 1/4 teaspoon of black pepper
- 1 bay leaf
Kitchen Tools Needed
- Large pot
- Measuring cups
- Wooden spoon
- Ladle
Instructions
- Combine Ingredients: In a large pot, add water, butter, Old Bay seasoning, minced garlic, lemon juice, hot sauce, paprika, black pepper, and bay leaf.
- Boil the Mixture: Bring the pot to a boil over medium heat, allowing the ingredients to blend.
- Simmer: Once boiling, reduce the heat to low and let the mixture simmer for about 30 minutes, stirring occasionally with a wooden spoon to prevent sticking.
- Remove Bay Leaf: After 30 minutes, remove the bay leaf for a smooth sauce.
- Cool and Serve: Let the sauce cool for a few minutes before serving. Ladle it generously over your favorite seafood for an irresistible flavor boost.
Macros
- Total Calories: 420 kcal
- Carbohydrates: 5 g
- Proteins: 2 g
- Fats: 45 g
Tips for the Perfect Seafood Boil Sauce
- Customize the Heat: Adjust the amount of hot sauce and paprika for a spicier or milder kick.
- Zest it Up: Add lemon zest for an extra burst of citrus flavor.
- Pairing Options: This sauce pairs wonderfully with shrimp, crab legs, lobster tails, or even corn and potatoes.
Why You’ll Love This Recipe
This savory seafood boil sauce is a game-changer for seafood lovers. Its rich, buttery base combined with zesty lemon and aromatic spices creates a versatile sauce perfect for drizzling, dipping, or even mixing into your boil. Simple to make yet packed with flavor, it’s a must-try addition to your next seafood feast.
Leave a comment
Your email address will not be published. Required fields are marked *