Creamy suck of Shrimp, black garlic Butter, cream of Acidulce Chiles and Xo sauce

For Bordalesa-Suck Sauce: (x2)

• Cut the garlic and saute in oil, then the shallot and leek cut. Then saute the tomtato, tomato concentrate.
• Once well sauteed, add the carcasses, saute for two minutes, and add the red wine.
• Let the alcohol reduce and dip with the sh and water fumet.
• Cook for 45 minutes  minimum.
• Strain and reduce.

For Black cream butter 

• Crush the cream in thermomix until it is cut and recover the butter.
• Drain all remaining serum with the help of your hands. Use a cloth to drain the serum to the maximum.
• Introduce again in thermo, along with the peeled garlic cloves, and salt.
• Go through fine Chinese twice. And keep in a pastry bag.