Brandied-basil Cream Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | c | Heavy cream |
| 1/2 | c | Cognac or brandy |
| 12 | Fresh basil leaves, chopped | |
| 1 | c | Shrimp stock |
| 1/2 | c | Grated Parmesan cheese |
| Salt and white pepper, to | ||
| taste |
INSTRUCTIONS
Bring heavy cream, cognac, basil leaves and stock to a boil. Reduce mixture to preferred consistency. Add Parmesan cheese, stirring to melt, and remove from the heat. NOTES : Chef's Note: Use Minor's shrimp base to make the shrimp stock or make your own shrimp stock by boiling together and reducing by 2/3 the following ingredients: shells from 5 pounds of shrimp, 1 peeled Bermuda onion studded with 8 whole cloves, 3 bay leaves, 2 tablespoons whole black peppercorns, and 5 quarts of water. Recipe by: Chef Monroe Duncan Posted to MC-Recipe Digest by Greg and Carol <gswindell@widomaker.com> on Apr 08, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1103
Calories From Fat: 913
Total Fat: 103.8g
Cholesterol: 371.4mg
Sodium: 875.8mg
Potassium: 951.9mg
Carbohydrates: 21.6g
Fiber: 10.2g
Sugar: 1.2g
Protein: 30.3g