This is an excellent cream sauce to use with shrimp, scallops, lobster, or fish. The sauce is made with a touch of sherry — just enough to brighten the flavor of the fish or shellfish. Spoon some sauce over baked halibut, haddock, snapper, or any other mild white fish or seafood.
A dash of Creole seasoning or freshly grated nutmeg is optional and can add extra flavor and color to the sauce.
- 2 tablespoons butter
- 1 small clove garlic
- 1 tablespoon finely chopped shallot or onion
- 1 teaspoon clam, shrimp, or lobster base
- 1 cup heavy whipping cream
- 2 tablespoons dry sherry or dry white wine
- Dash kosher salt (or to taste)
- Dash freshly ground black pepper, to taste
- Dash paprika, optional
- Dash Creole or Cajun seasoning, optional
- Pinch ground nutmeg
- Melt the butter in a small saucepan over medium-low heat.
- Press garlic or smash it with the side of a knife and then mince it very finely; add to butter. Add the chopped onion and clam base. Saute for about 1 minute.
- Add cream and sherry; bring to a simmer.
- Reduce heat and simmer for 5 to 8 minutes, to reduce the sauce by about 1/4 to 1/3.
- Taste and add salt and pepper, along with other seasonings you might like.
- For extra color and flavor, add a dash of paprika, Cajun seasoning, or nutmeg to the sauce.
The seafood base adds flavor, but you may omit it or use a seafood bouillon or chicken base if necessary.
Serve baked or grilled seafood or fish fillets with rice or pasta and drizzle with a few tablespoons of sauce.
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||3 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||1 g|