Citrus Butter Sauce


Citrus Butter Sauce image

Another recipe I found at Bahama Breeze's Restaurant site. Posting for ZWT Caribbean region, which is served with their Breeze Wood Grilled Chicken Breast as well as seafood entrees. Sounds delicious!!

Recipe From

Provided by diner524

Categories     Sauces

Time 30m

Yield 4 serving(s)

Number Of Ingredients: 8

2 teaspoons olive oil
1 tablespoon shallot, minced
1/2 cup white wine
1/2 cup orange juice, Fresh squeezed
6 tablespoons butter, cold and cubed
1 tablespoon sugar (optional, I don't use it)
white pepper


  • Add the oil in a heated small sauce pan. Add the shallots and sauté for one minute.
  • Add the Orange juice and white wine and reduce by ¾.
  • Reduce the heat to low and add the butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil as it will break.
  • Add the sugar, salt and pepper.
  • Stir to combine then strain the sauce through fine mesh strainer.
  • Serve hot and Enjoy!


Grilled Salmon with Citrus Butter image

Recipe From

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients: 7

Oil, for greasing grill
1 stick unsalted butter, at room temperature
2 teaspoons lemon zest
2 teaspoons lime zest
Four 6-ounce fillets center-cut salmon, skin removed
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper


  • Add the softened butter to a mixing bowl and stir until smooth. Add the lemon and lime zest and sprinkle with salt and pepper. Blend all the ingredients until smooth and completely mixed.
  • Place a sheet of plastic wrap out on your workspace. Spread the butter across the plastic wrap and roll into a log, twisting the ends to seal. Place in the refrigerator for 30 minutes to chill. This will give you a nice clean round of butter to top the fish with. Alternatively, you can leave the butter in a small bowl and dollop the butter on top of the fish once it's grilled.
  • Preheat your grill to medium-high heat.
  • Sprinkle the salmon on both sides with salt and pepper. Oil the grill grates with a clean tea towel. Grill the salmon for 4 minutes, and then flip and cook the second side for another 4 to 5 minutes. Transfer to a platter. Top each fillet with a slice of the citrus butter while the fish is still hot so it melts right over the top.


Shrimp Pasta with Lemon-Butter Sauce image

If you're in rush to cook dinner plus want something so delicious and scrumptious, look no further. This shrimp pasta with lemon-butter sauce will definitely be a winner for dinner. This pasta is not meant to be saucy like Alfredo pasta. It will look a bit dry but it will definitely be full of lots of flavor.

Recipe From

Provided by Pamela Leyva

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 30m

Yield 4

Number Of Ingredients: 9

½ (16 ounce) package angel hair pasta
1 ½ medium lemons
1 cup chicken stock, or more as needed
2 tablespoons salted butter, divided
1 pound uncooked shrimp, shelled and deveined
1 teaspoon dried parsley, or to taste
salt and ground black pepper to taste
2 medium tomatoes, cubed
1 cup shredded Parmesan cheese, or more to taste
Calories403.3 calories
Carbohydrate38.5 g
Cholesterol202.4 mg
Fat14.1 g
Fiber4.6 g
Protein33.3 g
SaturatedFat7.5 g
Sodium869.7 mg
Sugar2.8 g


  • Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
  • Slice the whole lemon into circles, then cut circles in half. Juice the remaining half lemon and set aside.
  • Preheat a skillet over medium-high heat. Add enough chicken stock to cover the bottom of the skillet. Add 1 tablespoon butter with shrimp and lemon slices. Add parsley, salt, and pepper; cook shrimp until they are bright pink on the outside and the meat is opaque, about 4 minutes. Turn heat off, add tomatoes, and cover with a lid until the heat softens the tomatoes.
  • Drain pasta and return to its pan. Add shrimp and tomato mixture and mix to combine. You may take out the lemon slices and squeeze the juice out of them or simply keep them mixed in.
  • Add more chicken stock to cover the bottom of the skillet. Add 1 tablespoon butter, more parsley, and the reserved lemon juice. Let the butter melt and simmer, then pour sauce into the pasta along with Parmesan cheese. Stir until fully combined.

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