Real Recipes From Real Home Cooks ®

seafood essentials: creamy garlic sauce

Recipe by
Andy Anderson !
Wichita, KS

I made two skillets of this dish last evening: One with shrimp; the other with scallops. I had not intended to post it; however, it was so good I felt I just had to do it. I only have one photograph, and that is of the final dish. And about 15 minutes later, it was just a fond memory sitting in our tummies. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For seafood essentials: creamy garlic sauce

  • 1 lb
    seafood, more on this later
  • 1 Tbsp
    sweet butter, unsalted
  • 1 Tbsp
    grapeseed oil, or another non-flavored variety
  • 8 oz
    button mushrooms, stemmed and sliced
  • 1/2 md
    yellow onion, chopped
  • 2 clove
    garlic, minced
  • 1 Tbsp
    oyster sauce
  • 1 Tbsp
    tamari sauce, or liquid aminos
  • 1 Tbsp
    pineapple juice
  • 1 tsp
    coconut sugar
  • 1 tsp
    ginger powder
  • 1 tsp
    hot sauce, i prefer frank’s
  • 1/2 c
    dry white wine (sauvignon blanc, chardonnay, pinot grigio, etc.)
  • 14 oz
    half & half
  • salt, kosher variety, to taste
  • white pepper, freshly ground, to taste
  • 2 Tbsp
    fresh parsley, chopped2

How To Make seafood essentials: creamy garlic sauce

  • 1
  • 2
    You will need a good size skillet to make this recipe.
  • 3
    The seafood in this recipe is up to you. I have made this dish with jumbo shrimp, good sized scallops, bite size pieces of cod and halibut, and squid, and they all came out delicious.
  • 4
    No oyster sauce? You could use sweet soy sauce, hosin sauce, or a combination of hosin and soy sauces. No tamari sauce, or liquid aminos? You could use regular soy sauce (low sodium, if you have it). No pineapple juice? You could use some grapefruit juice, or even orange juice. No coconut sugar? You could use regular brown or white granulated sugar. No white wine? Now that is a shame. You could use filtered water, but you will want to up the spices. No hot sauce? You could use something like Sriracha. No half & half You could use regular milk. No white pepper? You could use black pepper. Note on substitutions: Any time you sub one ingredient for another it is going to impact the flavor of the recipe; however, if you do not have a needed ingredient, or you just do not care for one of them, these substitutions will give you a great dish, and try to keep it as true as possible to the original.
  • 5
    Gather your ingredients (mise en place).
  • 6
    In a large mixing bowl, combine all the sauce ingredients, except the half & half, whisk to combine, and reserve.
  • 7
    Add the butter and oil to a large skillet over medium heat.
  • 8
    When the butter melts and stops foaming, give the pan swirl, and add the seafood.
  • 9
    Depending on what you are cooking, let the seafood get to the point of almost being fully cooked, then remove from the pan and reserve.
  • 10
    Add the mushrooms and onions to the pan, sprinkle with a bit of salt and pepper, and cook over medium heat until the mushrooms give up their moisture, and the onions have softened, about 8 – 10 minutes.
  • 11
    You might need a bit of extra oil.
  • 12
    Add the garlic and stir an additional 60 seconds.
  • 13
    Add the sauce (but not the half & half) and simmer until reduced by about half, 7 – 9 minutes.
  • 14
    Add the half & half and simmer, while stirring, for an additional 2 – 3 minutes.
  • 15
    Taste the sauce, and add more salt and pepper, if needed.
  • 16
    Add the seafood, and allow it to reheat, about 1 minute.
  • 17
  • So yummy
    Serve over rice or noodles with some crusty bread to sop up all that yummy sauce. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.