Best Creamy Seafood Sauce Recipes

CREAMY LEMON BUTTER SAUCE FOR FISH AND SEAFOOD

Steps:

• In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
• Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.
• Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.

SEAFOOD OMELETS WITH CREAMY CHEESE SAUCE

Steps:

• Prepare the filling by stirring Dijon mustard into chicken broth in a saucepan until dissolved. Bring to a simmer over medium-high heat, then add 1/4 cup cream and 2 tablespoons butter. Reduce heat to medium, and simmer until reduced by half, then stir in crab and shrimp; keep warm over low heat.
• Prepare the sauce by warming 1/4 cup cream, and 1 teaspoon mustard over medium heat. Once hot, whisk in the shredded cheese, then season to taste with nutmeg, salt, and pepper. Keep warm over low heat.
• Whisk eggs, 1/4 cup cream, salt, and pepper together until smooth. Heat an 8-inch non-stick skillet over medium heat, and lightly oil with cooking spray. Pour 1/4 cup of the egg mixture into hot pan, and swirl to make a thin, even layer of egg. Cook until firmed, then flip and cook for a few seconds more to firm the other side.
• To prepare omelets, spoon some of the seafood filling into the lower half of each omelet. Roll up into a cylinder. Serve 2 per person bathed with Cheddar sauce.

CREAMY WASABI-MUSTARD SEAFOOD SAUCE

Steps:

• Combine all ingredients in a small bowl.
• Season with salt and pepper to taste, cover and refrigerate for at least 2 hours before serving.

SEAFOOD ESSENTIALS: CREAMY GARLIC SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will need a good size skillet to make this recipe.
• 3. The seafood in this recipe is up to you. I have made this dish with jumbo shrimp, good sized scallops, bite size pieces of cod and halibut, and squid, and they all came out delicious.
• 4. No oyster sauce? You could use sweet soy sauce, hosin sauce, or a combination of hosin and soy sauces. No tamari sauce, or liquid aminos? You could use regular soy sauce (low sodium, if you have it). No pineapple juice? You could use some grapefruit juice, or even orange juice. No coconut sugar? You could use regular brown or white granulated sugar. No white wine? Now that is a shame. You could use filtered water, but you will want to up the spices. No hot sauce? You could use something like Sriracha. No half & half You could use regular milk. No white pepper? You could use black pepper. Note on substitutions: Any time you sub one ingredient for another it is going to impact the flavor of the recipe; however, if you do not have a needed ingredient, or you just do not care for one of them, these substitutions will give you a great dish, and try to keep it as true as possible to the original.
• 5. Gather your ingredients (mise en place).
• 6. In a large mixing bowl, combine all the sauce ingredients, except the half & half, whisk to combine, and reserve.
• 7. Add the butter and oil to a large skillet over medium heat.
• 8. When the butter melts and stops foaming, give the pan swirl, and add the seafood.
• 9. Depending on what you are cooking, let the seafood get to the point of almost being fully cooked, then remove from the pan and reserve.
• 10. Add the mushrooms and onions to the pan, sprinkle with a bit of salt and pepper, and cook over medium heat until the mushrooms give up their moisture, and the onions have softened, about 8 - 10 minutes.
• 11. You might need a bit of extra oil.
• 12. Add the garlic and stir an additional 60 seconds.
• 13. Add the sauce (but not the half & half) and simmer until reduced by about half, 7 - 9 minutes.
• 14. Add the half & half and simmer, while stirring, for an additional 2 - 3 minutes.
• 15. Taste the sauce, and add more salt and pepper, if needed.
• 16. Add the seafood, and allow it to reheat, about 1 minute.
• 17. PLATE/PRESENT
• 18. Serve over rice or noodles with some crusty bread to sop up all that yummy sauce. Enjoy.
• 19. Keep the faith, and keep cooking.

CREAMY SEAFOOD SAUCE

Steps:

• Melt butter and sauté the shallots.
• Stir in flour, add tomato juice and milk, stirring quickly.
• Bring to a boil, still stirring, then simmer for 1 minute.
• Stir in sherry and cream.

CREAMY SEAFOOD COCKTAIL SAUCE

Steps:

• Mix all ingredients in a bowl and chill.
• Serve as described in description above.

MINI SEAFOOD CAKES WITH CREAMY LEMON SAUCE

Steps:

• Preheat oven to 350°. Grease or butter 18 cups of muffin pans; set aside.
• In a bowl, combine the canned salmon, crabmeat, onion, eggs, bread crumbs, Worcestershire sauce and Liquid Smoke. Mix thoroughly.
• With a large spoon, gather bits of the salmon mixture (about the size of a golf ball) and drop into a cup of the prepared muffin pan. With your fingers or back of a spoon, flatten them into the muffin cup. Brush your fingers (or spoon) across the tops so they are smooth and even.
• Bake at 350° for 20-25 minutes, or until the edges are very lightly browned.
• While the cakes are baking, mix together the sour cream, lemon juice and lemon pepper until well blended and creamy. Store in refrigerator until ready to serve.
• Remove pan from the oven, and let cakes cool for about 15-20 minutes. Remove cakes and transfer to serving platter. Serve with Creamy Lemon Sauce.

SEAFOOD PASTA WITH CREAMY COCONUT SAUCE

Steps:

• 1. heat the oil in medium heat till simmer 2. add Anchovies till 90% melted 3. add onion till translucent and start to brown on the edge 4. increase heat to medium high. add tomato, thyme, 1 tbs basil, sugar. cover the lid till it boils 5. uncover the lid and lower the heat to medium low. continue boil till 1/2 liquid is evaporated 6. increase heat to medium high. add chicken stock. cover the lid till it boils 7. add mussels and fish. cover the lid till all the mussels are open. 8. add shrimp and cook till they turn pink and just start to curl 9.add coconut milk and bring it to simmer. 10. add remaining basil, salt and peper to taste. 11. add cooked pasta and toss. 12. divide pasta into 2 servings

CREAMY SEAFOOD SAUCE

Steps:

• Combine first 5 ingredients in medium saucepan on medium-high. Bring to a boil. Reduce heat to medium. Simmer, uncovered, for 3 minutes until shrimp is pink. Do not drain. Remove seafood to small bowl using slotted spoon. Cover. Keep warm.
• Add garlic, zucchini, broccoli and mushrooms to liquid in saucepan. Bring to a boil. Reduce heat to medium. Cover. Simmer for 3 minutes.
• Add red pepper, green onion, tomato and pesto. Bring to a boil. Reduce heat. Cover. Simmer for 3 minutes.
• Stir evaporated milk into flour in small bowl until smooth. Stir into vegetable mixture until boiling and thickened. Gently stir in shrimp and scallops until heated through.