11 tablespoon unsalted butter -- in all
2 tablespoon all-purpose flour
1 cup slivered almonds
2 tablespoon Cajun seafood magic spice mix
1 cup celery -- chopped
1 cup honey
1 teaspoon fresh lemon peel -- grated
1 cup basic chicken stock -- or
1/8 teaspoon ground nutmeg
Instructions:
In a small saucepan over medium heat, melt 3 Tbs of the butter. Whisk
in flour until smooth, about 1 minutes Reserve. In 10-inch skillet
over high heat, melt remaining butter. When it comes to a hard sizzle,
add almonds, Seafood Magic and celery. Cook, stirring frequently at
first and constantly near the end of cooking time, about 8 minutes
or until almonds are browned. Stir in honey and cook, stirring frequently,
about 1 minutes Stir in lemon peel and stock. Cook, stirring occasionally,
about 3 minutes Add nutmeg; cook 3 minutes, stirring occasionally.
Whisk in reserved butter mixture until it is incorporated and sauce
is slightly thickened, 30 to 60 seconds. Remove from heat. Makes 2
1/2 cups. NOTE: Excellent on grilled seafood, chicken or pork. Brush
it on right before meat is ready to come off the grill and bring some
to the table for dipping.
