Shrimp and Basil Marinara Sauce
Yield - about 1 Gallon
2 TBSP EXTRA VIRGIN OLIVE OIL (Basil flavored preferred)
2 -1/2 CUPS ONIONS (Diced fine)
1/2 CUP GRANULATED GARLIC
2 CUPS SHRIMP STOCK (See Recipe)
2 CUPS WHITE ZINFANDEL
1- #10 CAN TOMATO SAUCE
4 SPRIGS FRESH SWEET BASIL
In a large sauce pan and over medium/low heat add the oil and onions and sauté until the onions are clear, about 10 minutes. (Do not brown onions.) Add the garlic and shrimp stock, stir in garlic and insure that no lumps form. Add in the remaining ingredients and simmer over low heat for 45 minutes. The simmering time can be extended if you desire a thicker sauce.
Pour into serving bowl and use in a Chef manned pasta station. (And of course, use in other dishes)
This is one of our most popular sauces, it can be use in countless pasta dishes and served with almost any shellfish.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: March 25, 2008.