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QimiQ
Benefits
Creamy indulgent taste with less fat
Longer shelf life without loss of quality
Quick and simple preparation
15
easy
Ingredients for 10 portions
2
kg
Georgia Shrimp,
peeled
For the Sabatino Tartufi truffle butter sauce
300
g
QimiQ Sauce Base
80
g
Shallot(s),
minced
1
Butter,
to fry
1
litre(s)
White wine
100
g
Sabatino Tartufi truffle butter
For the polenta cakes
300
g
QimiQ Sauce Base
300
ml
Chicken stock
200
g
Corn Meal
180
g
Parmesan,
grated
Butter,
to fry
Method
1.
For the Sabatino Tartufi truffle butter sauce: sauté the shallots and deglaze with white wine. Add the QimiQ Sauce Base and reduce. Add the Sabatino Tartufi truffle butter.
2.
For the polenta cakes: allow the QimiQ Sauce Base to simmer with the chicken stock and polenta. Add the Parmesan and season to taste. Bring to a 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 Georgia Shrimp and serve with truffle butter sauce and polenta cakes.
