Shrimp with Truffle Butter Sauce on Polenta Cakes

Appetizer
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Ingredients for 10 portions
  • 2 kg Shrimp, peeled
  • For the truffle butter sauce
  • 300 g QimiQ Cream Base
  • 80 g Shallot(s), chopped
  • 1 Butter, to fry
  • 1 litre(s) White wine
  • 100 g Truffle butter
  • For the polenta cakes
  • 300 g QimiQ Cream Base
  • 300 ml Chicken stock
  • 200 g Polenta [maize semolina]
  • 180 g Parmesan, grated
  • Butter, to fry
Method
1.

For the truffle butter sauce: sauté the shallots and deglaze with the white wine. Add the QimiQ Cream Base (previously QimiQ Sauce Base) and reduce. Add the truffle butter.

2.
For the polenta cakes: allow the QimiQ Cream Base (previously QimiQ Sauce Base) to simmer with the chicken stock and polenta. Add the Parmesan and season to taste. Bring to the boil.
3.
Pour the polenta into a sheet pan lined with baking paper and allow to cool. Cut the polenta into rectangles and pan fry in butter on both sides.
4.
Sauté the shrimp and serve with truffle butter sauce and polenta cakes.