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Lotus Seafood Sauce Recipe

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4.6 from 51 reviews

This flavorful Lotus Seafood Sauce is a rich, creamy condiment perfect for enhancing any seafood dish. Made with butter, onions, garlic, heavy cream, and a blend of Cajun and Old Bay spices, this sauce adds a zesty, aromatic touch that complements shrimp, crab, fish, and more. Its smooth texture and balanced seasoning make it ideal as a drizzle, dip, or finishing sauce, brightened with a splash of lemon juice and garnished with parsley for color.

Ingredients

Sauce Ingredients

  • 2 sticks Butter (approximately 226 grams)
  • 1 Small Onion, chopped
  • 3 tsp Minced Garlic
  • 1 cup Heavy Cream (240 ml)
  • 1 tsp Cajun Seasoning
  • 1 tsp Old Bay Seasoning
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • Dried Parsley (for color, about 1 tsp)
  • Black Pepper (to taste)
  • Splash of Lemon Juice (about 1 tbsp)

Instructions

  1. Prepare Ingredients: Gather all the ingredients and necessary kitchen tools to ensure the cooking process runs smoothly and efficiently.
  2. Melt Butter and Sauté Onion: Heat a medium cooking pot over medium heat. Add the butter and let it melt completely. Once melted, add the chopped onion and sauté for 3-4 minutes until the onion becomes translucent and soft.
  3. Add Garlic: Stir in the minced garlic and cook for about 1 minute, allowing the garlic to release its fragrance into the butter and onion mixture without browning.
  4. Add Heavy Cream: Pour in the heavy cream, gently combining it with the butter, onions, and garlic. Reduce the heat to low-medium and let the sauce simmer for approximately 1 minute to blend the flavors.
  5. Add Seasonings: Mix in the Cajun seasoning and Old Bay seasoning and stir well to integrate the spices evenly into the sauce, creating a rich and aromatic base.
  6. Incorporate Additional Spices: Sprinkle in the paprika and garlic powder, stirring to combine. Season with black pepper to taste, adjusting the spice level according to preference.
  7. Finish with Parsley and Lemon: Add dried parsley for a pop of color and freshness. Finally, add a splash of lemon juice to brighten the flavor and provide a subtle tang.
  8. Cool and Serve: Remove the pot from heat and allow the sauce to cool to room temperature. Once cooled, drizzle over seafood dishes or use as a dipping sauce.

Notes

  • For best flavor, use fresh garlic and freshly chopped onions.
  • The sauce can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently over low heat, stirring often to prevent separation.
  • Adjust seasoning quantities to suit your taste preferences, especially if you prefer more or less spice.
  • Use high-quality butter and heavy cream for a richer taste and smoother texture.
  • This sauce pairs wonderfully with shrimp, crab cakes, grilled fish, and steamed shellfish.

Find it online: https://mealsbykate.com/lotus-seafood-sauce-recipe/