Pan-Seared Shrimp with Lobster Cream Sauce

Yield: 1 serving shrimp; 1 gallon lobster cream sauce.

Lobster Cream Sauce:

16 oz. package RC Seafood Bisque

1 gallon milk

4 oz. diced onions

2 oz. butter

6 oz. dry sherry

4 oz. RC Lobster Base

2-3 Tbsp. tomato paste

finish with heavy cream

Seared Shrimp:

6 u16 count shrimp, peeled & de-veined, tail on

to taste, salt and white pepper

as needed, blended oil to sear shrimp

For lobster cream sauce: Whisk together RC Seafood Bisque and cold milk, place in double boiler and cook until mixture thickens. In small sauce pot, add butter and saute onions until just tender. Add dry sherry, then reduce by ¼ of the volume. Add sherry mixture and RC Lobster Base to RC Seafood Bisque; simmer for 15-20 minutes. Finish sauce with heavy cream to order.

For seared shrimp: Season shrimp with salt and white pepper. In hot saute pan, add enough blended oil to sear the shrimp. Finish cooking in a 350°F oven until internal temperature reaches 155°F.

Plating suggestions: On an 8" plate, stand seared shrimp on edge with tails facing plate rim. Drizzle lobster cream sauce in center of plate and garnish with lemon crown, sprig of fresh thyme and small dice of red pepper.
RC FINE FOODS