Shrimp with Sabatino Tartufi Truffle Butter Sauce on Polenta Cakes

Preparation

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.