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  Sour Orange Marinade and Sauce



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1 cup sour orange juice
Zest of one sour orange
1/3 cup each olive oil and water
1 Tablespoon each lemon juice, vinegar and finely minced shallot or onion
1 large garlic clove, smashed and minced or finely grated
1 Teaspoon each dried basil, thyme and salt
1/2 teaspoon each red pepper flakes, ground coriander and smoked sweet paprika
1-2 pounds seafood
1-2 Tablespoons butter

Combine all ingredients, except seafood and butter, to make marinade.
In a covered dish or ziptop bag, submerge seafood in marinade, cover and refrigerate for 1-4 hours.
Remove seafood from marinade and cook as desired.
In a small saucepan, bring used marinade to a boil and reduce by half, until thickened.
Remove pan from heat and swirl in butter until melted and sauce is creamy.
Pour over cooked seafood and serve immediately.

Copyright © 2016 Stefanie Samara Hamblen