Try this Brandied-Basil Cream Sauce recipe, or contribute your own.
Suggest a better descriptionBring 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 : Chefs Note: Use Minors 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
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Serving Size: 1 Serving (374g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1186 | ||
Calories from Fat: 857 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 95.2g | 127 % | |
Saturated Fat 59.1g | 296 % | |
Monounsaturated Fat 27.5g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 348.1mg | 107 % | |
Sodium 473.8mg | 16 % | |
Potassium 212mg | 6 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 7.7g | ||
Protein 14.5g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1186
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