Description
This Garlicky Seafood Boil Sauce with Butter is a rich, flavorful blend of butter, garlic, and Cajun spices that perfectly complements shrimp, crab, lobster, and other seafood. Infused with paprika, Old Bay, and hot sauce, this warm dipping sauce offers a zesty kick and a smooth, buttery texture ideal for seafood boils or as a tasty accompaniment to your favorite shellfish.
Ingredients
Scale
Butter Sauce
- 1 cup unsalted butter (2 sticks)
- 10–12 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 2 teaspoons Old Bay seasoning
- 1 teaspoon Cajun seasoning
- 1 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon hot sauce (optional)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Sauté Garlic: In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 2–3 minutes until fragrant but not browned to develop a mellow garlic flavor.
- Melt Butter: Lower the heat and add the butter, stirring continuously until fully melted and combined with the garlic and oil.
- Add Spices: Stir in the paprika, Old Bay seasoning, Cajun seasoning, onion powder, crushed red pepper flakes (if using), salt, and black pepper. Keep the heat low and simmer the mixture for 3–5 minutes, stirring frequently to meld the flavors together.
- Incorporate Citrus and Heat: Add the lemon juice, lemon zest, and hot sauce if desired. Stir well to combine all ingredients evenly.
- Finish and Serve: Cook the sauce for another minute, then remove from the heat. Stir in the chopped fresh parsley if using. Serve the sauce warm over a seafood boil or as a dipping sauce for shrimp, crab, or lobster.
Notes
- Adjust spice levels by increasing or reducing the Cajun seasoning and hot sauce according to your heat preference.
- For a smoother sauce texture, strain the sauce before serving to remove garlic bits and herbs.
- Store leftover sauce in an airtight container in the refrigerator for up to one week. Reheat gently before use to avoid separating the butter.
