Browned Butter For Seafood Recipes

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BROWNED BUTTER FOR SEAFOOD



Browned Butter for Seafood image

Serve this aside of your favorite shellfish or seafood recipe for dipping; goes well with fish prepared both breaded and non-breaded. Much, much better than drawn butter....I promise. Also, not for the health conscious.

Provided by TheDancingCook

Categories     Sauces

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 2

1/4 cup butter (no margarine or other butter substitutes will do)
seafood, any type (clams, crab legs, crab cakes, lobster, shrimp, scallops, catfish, salmon, flounder, haddock, tilapia)

Steps:

  • About 10 minutes before serving your seafood --
  • In a small skillet, melt your butter over medium-high heat.
  • Once the melted butter begins to bubble, reduce heat to medium.
  • Stir constantly, until butter is frothy and browned.
  • Pour into butter warmers and dip away.

Nutrition Facts : Calories 203.4, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 163.4, Protein 0.2

BROWNED BUTTER GARLIC PRAWNS WITH CAULIFLOWER PUREE



Browned Butter Garlic Prawns with Cauliflower Puree image

Simple and elegant. This is my copycat of a meal I had at a posh restaurant in the city which cost 4 times as much as making it at home! Please use fresh prawns for this, not frozen ones. It makes a huge difference. Believe me, I've tried this with frozen before - not good!

Provided by Nagi | RecipeTin Eats

Categories     Meal     Prawns     Seafood

Time 20m

Number Of Ingredients 12

10 oz / 300 g peeled prawns ((12 to 14 large prawns) (about 500g whole unpeeled prawns))
2 cloves garlic (, crushed)
2 tbsp olive oil
Salt and pepper
3 tbsp white wine
3 tbsp salted butter
2 garlic cloves (, smashed (Note 1))
1/2 medium cauliflower (, broken into florets)
1 to 3 tbsp butter ((or to taste))
1/3 to 2/3 cup milk
Salt and pepper
Parsley (, finely chopped)

Steps:

  • Garlic Prawns: Combine ingredients except the wine in a bowl, using your fingers to toss gently. Set aside for 10 minutes.
  • Cauliflower Puree: Cook the cauliflower in boiling water until soft - about 10 minutes. Drain and allow to cool slightly. Transfer cauliflower to a blender or food processor, add butter, 1/3 cup of milk, salt and pepper. Puree until smooth, using extra milk to get the texture to your liking. Leave in the blender with the lid on to keep warm.

Nutrition Facts : ServingSize 525 g, Calories 567 kcal, Carbohydrate 21.2 g, Protein 41.8 g, Fat 34.7 g, SaturatedFat 14.2 g, Cholesterol 365 mg, Sodium 593 mg, Fiber 6.4 g, Sugar 9.4 g

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