 | Mandarin/Tangerine Caper Shrimp Sauce8 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. |