In a saucepan, over medium heat, combine the shallots and wine. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt, cayenne, hot sauce and Worcestershire. Strain through a fine-mesh sieve. Place back in the saucepan and add the shallots, capers and tomatoes. Stir well and keep warm. Yield: about 2 cups Per serving: 1635 Calories (kcal); 160g Total Fat; (95% calories from fat); 4g Protein; 14g Carbohydrate; 454mg Cholesterol; 1812mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 32 Fat; 1/2 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC69 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 103 (44%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 40.8mg||13 %|
|Sodium 1104.9mg||38 %|
|Potassium 443.5mg||12 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 20.5g|
|Protein 4g||6 %|
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Calories per serving: 234
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