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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Brandied-Basil Cream Sauce

Recipe Tags: Ice Cream Recipes

Date Added: December 08, 2009


2 Cups Heavy Cream or if desired instead 1 quart half and half
1/2 Cup Cognac or brandy (optional)
12 Unit Leaves Basil chopped
1 Cup Shrimp (sub chicken stock)
1/2 Cup Parmesan Cheese
1 Unit White Pepper to taste
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1. Bring heavy cream, cognac, basil leaves and stock to a boil.

2. Reduce mixture to preferred consistency. Add Parmesan cheese, stirring to melt, and remove from the heat.

3. 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.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Shellfish, MSG, Cheese, Shrimp, Alcohol allergies.
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