Brandied Basil Cream Sauce Recipe

• 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

1. Bring heavy cream, cognac, basil leaves and stock to a boil.
2. Reduce mix to preferred consistency.
3. Add in Parmesan cheese, stirring to heat, and remove from the heat.
4. 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.
5. whole black peppercorns, and 5 qts of water.

heavy cream, cognac, fresh basil, shrimp, parmesan cheese

Taken from cookeatshare.com/recipes/brandied-basil-cream-sauce-91049 (may not work)