From Chef Oonagh Williams of Royal Temptations Catering
Makes about one cup of sauce.
Adapted from Southern Living.
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.
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.