Orange Magnolia Sauce

from the kitchen of Chef Paul Prudhomme

Makes about 2 1/4 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
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.