Brandied-basil cream sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Heavy cream |
| ½ | cup | Cognac or brandy |
| 12 | Fresh basil leaves; chopped | |
| 1 | cup | Shrimp stock |
| ½ | cup | Grated Parmesan cheese |
| Salt and white pepper; to taste | ||
Directions
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 ⅔ 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@...> on Apr 08, 1998