Home : Chef Paul's Recipes

Orange Magnolia Sauce

Makes about 2¼ cups

Find this recipe and more in Chef Paul Prudhomme's Always Cooking!.

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.


Price: $3.00
Seafood Magic 2oz.
Use Seafood Magic® to give great flavor to bronzed, fried, baked, broiled, sautéed or boiled shrimp, crab, crawfish, oysters, lobster and fish of all kinds. Easy to use in gumbos, soups, sa...

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