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Categories:Viewed: 25 - Published at: a year ago
Ingredients
- 2 c. Heavy cream
- 1/2 c. Cognac or possibly brandy
- 12 x Fresh basil leaves, minced
- 1 c. Shrimp stock
- 1/2 c. Grated Parmesan cheese Salt and white pepper, to taste
Method
- Bring heavy cream, cognac, basil leaves and stock to a boil.
- Reduce mix to preferred consistency.
- Add in Parmesan cheese, stirring to heat, and remove from the heat.
- NOTES :Chef's Note: Use Minor's shrimp base to make the shrimp stock or possibly 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 Tbsp.
- whole black peppercorns, and 5 qts of water.
