Quick & Easy Creamy Butter Tequila Sauce For Seafood

4
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"One of my favorite sauces to serve with seafood - especially scallops or lobster. And, it is super quick and easy to prepare. My favorite - I like to serve this over chilled lobster and greens as a starter dish or salad; but, it is also delicious over seared scallops over greens too. It's also great over grilled shrimp or fish as well - makes an awesome dip for shrimp. And, don't stop at seafood; it is delicious over grilled chicken too."

Original recipe yields 4 servings
OK
  • FOR SEAFOOD
  • FOR SAUCE

Nutritional

  • Serving Size: 1 (225.5 g)
  • Calories 302.2
  • Total Fat - 26.6 g
  • Saturated Fat - 16.8 g
  • Cholesterol - 73.5 mg
  • Sodium - 426.9 mg
  • Total Carbohydrate - 16.9 g
  • Dietary Fiber - 0.5 g
  • Sugars - 6.2 g
  • Protein - 1.9 g
  • Calcium - 57.8 mg
  • Iron - 0.2 mg
  • Vitamin C - 42 mg
  • Thiamin - 0 mg

Step 1

*See Note: The sauce makes enough for approximately 2 lbs of seafood; but, you can always double the recipe if you want. The sauce is also delicious over rice and pasta too. And, any leftover sauce can be reheated and served over grilled vegetables or chicken as well.

Step 2

Sauce ... Add the tequila, lime juice, orange zest, shallots, garlic, red pepper flakes, a little salt and pepper to a small pot; and, bring to a light boil. Then, reduce to a simmer for 3-4 minutes.

Step 3

Finish ... Add the butter and cream; bring to a light boil again; and simmer for 5 minutes. It will naturally start to thicken slightly. Stir in the cilantro; and, it's done.

Step 4

Serve and ENJOY! ... Drizzle over your favorite seafood; mine happens to be lobster or scallops. However, shrimp, fish; and, even chicken work perfect with this sauce. I do like to serve this sauce warm; although, it can be served room temp or chills. And, it also reheats well. But, have fun with it ... there are many different ways to use this sauce.

Tips & Variations


No special items needed.

Tags : Sauce

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