Cream Sauce:
1 cup heavy whipping cream
1/2 cup raw rock shrimp
2 Tbl. pesto
Saute the shrimp and one Tbl. of the pesto for 2 min. in a small, heavy saucepan over medium heat. Add the cream and cook until the liquid is reduced by half. Add the remaining one Tbl. of pesto and mix well.
Serve over Risotto Crab Cakes.
Pesto:
1 cup fresh basil leaves
1/2 cup fresh parsley leaves
2 Tbl. pine nuts
1/4 cup olive oil
2 cloves garlic
Place all ingredients in a food processor and blend well. Set aside.
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