Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 cup sour orange juice Zest of one sour orange 1/3 cup each olive oil and water 1 Tablespoon each lemon juice, vinegar and finely minced shallot or onion 1 large garlic clove, smashed and minced or finely grated 1 Teaspoon each dried basil, thyme and salt 1/2 teaspoon each red pepper flakes, ground coriander and smoked sweet paprika 1-2 pounds seafood 1-2 Tablespoons butter DIRECTIONS Combine all ingredients, except seafood and butter, to make marinade. In a covered dish or ziptop bag, submerge seafood in marinade, cover and refrigerate for 1-4 hours. Remove seafood from marinade and cook as desired. In a small saucepan, bring used marinade to a boil and reduce by half, until thickened. Remove pan from heat and swirl in butter until melted and sauce is creamy. Pour over cooked seafood and serve immediately. Copyright © 2016 Stefanie Samara Hamblen |
