Ingredients:
2 Large Garden Fresh Red Bell Peppers
1/4 Cup Of Fresh Grated Romano Cheese
3 Tablespoons Of Gulfi Extra Virgin Olive Oil
1/4 Teaspoon Of Coarse Ground Black Pepper
2 Tablespoons Of Finely Minced Garlic
1/4 Cup Of Fresh Basil
2 Cups Of Fresh Heavy Cream
4 Tablespoons Of Real Salted Butter
1/2 Teaspoon Of Kosher Salt
Information:
Serving Size 8
205 Calories Per Serving
19 Grams Of Fat
Preparation Instructions:
I would like to send a thank you out to Melissa of Rosario Beach Washington for submitting this extremely delicious roasted red pepper seafood sauce. To get this recipe rolling, you should first take out a broiler, then preheat it. Next drizzle the extra virgin olive oil on to the red bell peppers, and then grill them under the broiler for several minutes, or until the bell pepper skin becomes blackened, and the vegetable flesh becomes nice and tender. Next place your broiled red bell peppers into a sealable freezer bag, then slide it into the refrigerator to chill for at least forty five minutes. Once chilled, take out the peppers and then remove the skin and seeds from them, then chop them up into small pieces. Moving right along, next take out a cooking skillet, and then add in the minced garlic, fresh basil, extra virgin olive oil, and the chopped broiled red peppers. Saute these ingredients for ten minutes or until the flavors blend together. You are now ready to pour the hot contents from the skillet into a blender, and then puree the ingredients until they reach a desired consistency. Once you are done with that step, pour the puree back into your cooking skillet, and then reheat it to a gentle boil. At this point you can stir in the fresh heavy cream and grated Romano cheese, cooking these new ingredients until all of the cheese has melted away into the sauce. Lastly add the butter, salt, and coarse ground pepper to the sauce, and then let it simmer for five final minutes. That wraps up this recipe, we hope you enjoy it.
