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Mandarin/Tangerine Caper Shrimp Sauce

8 Servings

Adapted from ACF Culinary Review

    • 1/4 cup The Perfect Purée Mandarin Tangerine Concentrate,  thawed
    • 1/2 cup + 2 tbsp. white wine, divided
    • 2 tbsp. minced shallots
    • 1/2 cup chicken stock
    • 1 tbsp. dijon mustard
    • 2 tbsp. honey
    • 6 oz. + 1 oz. unsalted butter, divided
    • 2 tbsp. capers
    • 16 mandarin or tangerine segments
    • 8 oz. bay shrimp tail meat
    • Kosher salt and fresh ground black pepper, to taste
Method:
1. Reduce Mandarin Tangerine Concentrate, ½ cup white wine, shallots and stock until syrupy.
2. Add mustard and honey.
3. Monté with 6 oz. cold butter, blend briefly.
4. Add capers and mandarin or tangerine segments.
5. Sauté shrimp tail meat in remaining white wine and butter and add to sauce.
6. Adjust seasoning with salt and pepper.
7. Serve over broiled, poached or sautéed fish.