I had just started sorting my sauce recipes to work on today when I found this. It said it was "Excellent with shrimp, lobster, and other seafood. You know I had to post it. lol
Paprika Sauce
1 cup butter, divided
3 TB. dry white wine
1 TB finely chopped shallots
1/2 cup heavy cream
1/2 cup chopped tomato
1 tsp. Hungarian Paprika
In a saucepan, melt 1 TB. of the butter. Add wine and shallots; cook rapidly over hight heat until liquid is almost evaporated. Add cream, tomato, and paprika; cook over medium heat until mixtue is reduced and slightly thickened. Add remaining butter; stir until melted. Remove from heat. Serve warm.
Source: Weber's Art of the Grill
Paprika Sauce
1 cup butter, divided
3 TB. dry white wine
1 TB finely chopped shallots
1/2 cup heavy cream
1/2 cup chopped tomato
1 tsp. Hungarian Paprika
In a saucepan, melt 1 TB. of the butter. Add wine and shallots; cook rapidly over hight heat until liquid is almost evaporated. Add cream, tomato, and paprika; cook over medium heat until mixtue is reduced and slightly thickened. Add remaining butter; stir until melted. Remove from heat. Serve warm.
Source: Weber's Art of the Grill