Set seasoned shrimp aside. Set a medium sauté pan over medium heat and add 2 tablespoons butter. Add reserved shrimp shells and toast until crisp and pink, about 2 minutes. Transfer toasted ...

A perfect red snapper in a simple but elegant red wine and butter sauce. A delicious combination of wine and fish! Fish tastes better in wine and butter, doesn't it? Pan fry it in a tsp of olive oil ...

Seafood sauce is a dreamy dip that accompanies your ... cajun seasoning, and lots of butter. Begin by melting one cup of butter for every cup of finished sauce you want to serve.

Melt the butter in a separate pan over a low ... Stir the tarragon, fish, seafood and spinach to the remaining sauce and stir until well combined. Spoon some of the fish sauce mixture onto the ...

The beurre blanc is a traditional French emulsified sauce that goes well with seafood, but here we make it with sake rather than white wine. Confused? Never mind, just try it - the dish is delicious.

The first way is to use the sauce directly on the shrimp, either in a marinade or brushed on before it hits the grill or goes into the oven. Another option is to make a barbecue butter sauce that ...

1 cup bread crumbs 4 tablespoons unsalted butter 2 cloves garlic, grated ¼ teaspoon crushed red pepper flakes Kosher salt and black pepper ...

Add the scallops, shrimp, and lobster and cook about 4 to 5 minutes, until the seafood is done. Stir in the mascarpone and butter ... Transfer the pasta to the sauce, finish with Parmesan ...