Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.
Approximately 2 Cups Yield
Seafood Sauces / Cream Reduction
Heat 2 Tbsp. olive oil in a saucepan over medium-high heat. Add ¼ cup chopped shallots, ½ tsp. chopped garlic, and the raw shrimp shells. Sauté for 3 to 5 minutes, pressing shells to release juices, until shells turn vibrant orange.
Pour in 1 cup Chardonnay to deglaze the pan, scraping up all browned fond from the bottom. Simmer and reduce the wine until almost dry (au sec).
Add 2 cups heavy cream and ½ tsp. RC Shrimp Base. Bring to a gentle simmer and reduce by half until the liquid coats the back of a spoon. Strain through a fine-mesh chinois into a clean saucepan, pressing shells to extract every drop of flavor, then discard shells.
In a separate small skillet, sweat 2 julienned leek whites in 1 Tbsp. butter over low heat until soft without browning. Stir sweated leeks into the strained warm cream sauce. Finish by whisking in the remaining 4 Tbsp. cold butter off the heat to create a glossy emulsion (monte au beurre). Serve immediately over seared fish, poached shrimp, or seafood pasta.
Crustacean Fond Reduction: Searing raw shrimp shells in hot oil releases carotenoid pigments and deep essential aromatic compounds. Deglazing with Chardonnay and simmering with heavy cream extracts that classic coral hue.
Seafood Base Enhancement: Incorporating RC Shrimp Base guarantees robust, consistent ocean flavor regardless of shell volume, elevating a standard reduction into a luxury signature sauce.
Plating Pairing: This velvet sauce is ideal for spooning over grilled salmon, pan-seared sea bass, sea scallops, lobster tails, or tossed into fresh linguine with sautéed rock shrimp.
