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Featuring
Servings
Makes about 2¼ cups
Ingredients
2 tablespoons Chef Paul Prudhomme's Seafood Magic®
6 tablespoons unsalted butter
1 teaspoon dark brown sugar
1 cup ketchup
1 cup heavy cream
6 tablespoons unsalted butter
1 teaspoon dark brown sugar
1 cup ketchup
1 cup heavy cream
How To Prepare
In a nonstick pan over high heat, toast the Seafood Magic®, stirring constantly, until the seasoning darkens slightly, about 1 to 2 minutes. Remove from heat and cool.
Melt the butter over medium high heat. Whisk in the Seafood Magic® and brown sugar. Whisk in the ketchup and cream and bring to a boil (see Note). Remove from heat.
NOTE: Check for thickness, especially as this stage; adjust with water if necessary.
Melt the butter over medium high heat. Whisk in the Seafood Magic® and brown sugar. Whisk in the ketchup and cream and bring to a boil (see Note). Remove from heat.
NOTE: Check for thickness, especially as this stage; adjust with water if necessary.
