Ingredients
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1 cup butter unsalted (2 sticks)
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2 tbsp smoked paprika
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1 tsp cumin
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1 tbsp lemon pepper
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1 tsp cayenne
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2 tbsp creole seasoning or old bay
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4 cloves garlic minced
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1 lemon, zested and sliced
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juice from 1/2 lemon,
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salt and pepper to taste
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2 sprigs of fresh THYME
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2 tbsp parsley chopped
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2-3 lbs of shellfish
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1 cup of broth
Instructions
Step 1
In a saucepan melt butter over low to medium. Add garlic, all of the dry seasonings, thyme, lemon zest, juice and lemons. Return to a low simmer and cook for 10-12 minutes. Stir frequently.
Step 2
Pour broth into a heavy bottom pan with a lid. Heat on medium to high until simmering. Add shellfish and steam for 7-10 minutes.
Step 3
Remove shellfish from heat and pour sauce over the pan. Turn shellfish to evenly coat. Sprinkle with parsley and serve..
Thyme Tip:
Use a low sodium broth instead of water to add more flavor.