Cajun Garlic Butter
1
- Prep Time10 min
- Total Time20 min
- Makes3/4 cup
Produced by Aimee Nishitoba; Photography by Carmen Cheung; Food Styling by Matthew Kimura; Prop Styling by Madeleine Johari; Illustrations by Emily Chu.
This bright, bold and spicy sauce can double as a dip for boiled potatoes, corn or any seafood. Try it with shrimp, scallops, squid or any white-fleshed fish.—Soo Kim
Ingredients
1 cup unsalted butter, cubed
2 large garlic cloves, minced
1 1⁄2 tsp Cajun seasoning, such as Club House
1 tsp smoked paprika
1 tsp kosher salt
2 tbsp lemon juice
1 tbsp Louisiana-style hot sauce
Instructions
Melt butter in a small saucepan over medium-low until solids sink to bottom and foam appears on top, 10 min. Remove from heat. Skim off foam and discard.
Add garlic, Cajun seasoning, paprika and salt, stirring until dissolved. Stir in lemon juice and hot sauce. Transfer to a ramekin, leaving solids in the saucepan. Serve warm.
Get more recipes to send the New Year off in style with our guide to building an epic seafood tower.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
