| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Salads, Mimi |
4 |
Servings |
INGREDIENTS
|
|
EVA ESTES BXGT29B |
| 1 |
tb |
Butter |
| 2 |
|
Shallots; minced |
| 2/3 |
c |
Heavy cream |
| 1/4 |
c |
Fresh basil;chopped plus 1TB |
| 1 |
ts |
Lemon juice |
| 1 |
ts |
Red wine vinegar |
| 1/4 |
ts |
Hot pepper sauce |
|
|
Salt and pepper |
| 3/4 |
lb |
Zucchini; 1/8inch slices |
| 2 |
md |
Tomatoes;peeled,seeded,cubed |
INSTRUCTIONS
Melt the butter in a large heavy skillet over medium heat. Add the
shallots; cook 1 minute. Add the cream and 1/4 cup basil. Heat to boiling;
reduce the heat. Simmer, stirring occasionally, until thick, about 10
minutes. Add the lemon juice, vinegar, hot pepper sauce, and salt and
pepper to taste. Stir in the zucchini and toss it until well coated. Add
the tomatoes; toss lightly. Sprinkle with the remaining 1 TB basil. Serve
immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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