| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
|
Chicken, Grill, Pork, Sauces, Seafood |
2 |
Cups |
INGREDIENTS
| 11 |
T |
Unsalted butter |
| 2 |
T |
Flour |
| 1 |
c |
Slivered almonds |
| 2 |
T |
Prudhomme's Seafood Magic |
| 1 |
c |
Celery, chopped |
| 1 |
c |
Honey |
| 1 |
t |
Fresh lemon peel, grated |
| 1 |
c |
Chicken stock |
| 1/8 |
t |
Ground nutmeg |
INSTRUCTIONS
In small saucepan over medium heat, melt 3 tbls butter. Whisk in flour
until smooth, about 1 minute. Set aside. In 10" skillet over high
heat, melt remaining 8 tbls butter. When it comes to a hard sizzle,
add almonds, Seafood Magic and celery. Cook, stirring frequently at
first and constantly near end of cooking time, about 8 minutes or
until almonds are browned. Stir in honey and cook, stirring
frequently, about 1 minute. Stir in lemon peel and stock. Cook,
stirring occasionally, about 8 minutes. Add nutmeg; cook 3 minutes,
stirring occasionally. Whisk in reserved butter mixture until it is
incorporated and sauce is slightly thickened, 30-60 seconds. Remove
from heat. NOTE: Excellant on grilled seafood, chicken or pork. Brush
it on right before meat is ready to come off the grill and bring some
to the table for dipping. From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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