In a sauce pan heat olive oil until very hot. Add garlic and shallots and saute lightly. Add sherry and over high heat reduce until about 1/3 cup of sherry remains. Add cream and reduce. Cook over high heat until about 1 cup of liquid remains. Season Per serving: 1507 Calories (kcal); 124g Total Fat; (87% calories from fat); 13g Protein; 27g Carbohydrate; 418mg Cholesterol; 205mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 25 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Reviews
☆☆☆☆
This turned out great! Super simple to do. The only issue is that it cooks down quickly once the cream is added, so you have to keep an eye on that.
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