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easy &quick

Shrimp with Truffle Butter Sauce on Polenta Cakes

QimiQ Benefits

  • Creamy indulgent taste with less fat
  • Longer presentation times without loss of quality
  • Quick and easy preparation

Minutes

15

Difficulty

easy

Shrimp with Truffle Butter Sauce on Polenta Cakes
Shrimp with Truffle Butter Sauce on Polenta Cakes

Ingredients

For 10 portions

  • 2kg

    Shrimp, peeled

  • For the truffle butter sauce

  • 300g

    QimiQ Cream Base

  • 80g

    Shallot(s), chopped

  • 1g

    Butter, to fry

  • 1litre(s)

    White wine

  • 100g

    Truffle butter

  • For the polenta cakes

  • 300g

    QimiQ Cream Base

  • 300ml

    Chicken stock

  • 200g

    Polenta [maize semolina]

  • 180g

    Parmesan, grated

  • g

    Butter, to fry

Preparation

  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.
Some doughy looking food

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