Making the Sauce for Tuna & Shrimp with Cucumber Spaghetti

Video Transcript

"Hi I am Chef Donn O and we are working on shrimp pomera. First what we are going to do is get our sauce going because the sauce is derived pretty much from a reduction of the shrimp shells and the tuna. What we are doing is reducing the sauce and so once it gets down to almost nothing we will add water and reduce it again and that will concentrate the flavors. What I am doing now is taking the shrimp out of the shells and I am saving the shells. I also cut a small piece of tuna off my filets. What I am going to do is cut the tuna up. We don't need a whole lot of sauce because we are just working with two portions here. We are going to the stove and burn all of this off in a pan. First we add butter, the shells, tuna and I am going to let it cook down. Once the but has evaporated I will add water and let it cook down. So this is the beginning of the sauce and I am going to add a little bit of chicken base and that will help out just a little. That was not one of my original ingredients I just thought now chicken for the sauce. We have that in there and we are going to take this to the burner. While this is prepping I will let this go and we will come back and check it from time to time."