From Chef Oonagh Williams of Royal Temptations Catering
Sweet & Spicy Pecan Sauce
Makes about one cup of sauce.
Adapted from Southern Living.
- ¼ cup (2 oz., 50 g) butter or oil
- 1 small onion, peeled and finely chopped
- 1 clove garlic, peeled and finely chopped
- ½ cup (2 oz., 50 g) chopped pecans
- ½ cup (3 oz., 75g) firmly packed light brown sugar
- 2 Tbsp (30 ml) fresh lemon juice (lime or orange might be great)
- 2 tbsp (30 ml) gluten-free Worcestershire sauce
- 1+1/2 tsp. (8 ml) chili sauce or hot sauce
- Zest of lemon, lime or orange
- Fresh herbs – basil, parsley, cilantro, etc.
1. Melt butter/oil in 1 quart (1 liter) saucepan over medium heat.
2. Add onion and cook gently for 3-5 minutes or until totally cooked and tender.
3. Add garlic and cook for one minute over gentle heat.
4. Stir in rest of ingredients and cook, stirring constantly, until sugar is dissolved.
5. Store in airtight container in fridge until required.
Salmon and Shrimp with Sweet & Spicy Pecan Sauce
- 7-8 oz. filet of salmon
- ½ lb. of medium shrimp, fresh or thawed
- 1 batch of Sweet and Spicy Pecan Sauce
- Salt and pepper
1. Lightly season salmon filet with salt and pepper. Sautee in a skillet.
2. When salmon is nearly finished cooking, add shrimp. When first side of shrimp is pink, flip shrimp and add pecan sauce.
Tip and Alternatives:
Try making this with other fish, like lobster tail, monkfish or scallops.
This recipe is wonderful when made with butter, but you can also try olive, coconut, peanut or almond oil, if you can tolerate them.
Serve this as an appetizer by grilling large shrimp and dipping them into a bowl of pecan sauce.