This is a print preview of "Shrimp Pesto Cream Sauce For Risotto Crab Cakes" recipe.

Shrimp Pesto Cream Sauce For Risotto Crab Cakes Recipe
by Global Cookbook

Shrimp Pesto Cream Sauce For Risotto Crab Cakes
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  Servings: 1

Ingredients

  • 1 c. heavy whipping cream
  • 1/2 c. raw rock shrimp
  • 2 Tbsp. pesto
  • 1 c. fresh basil leaves
  • 1/2 c. fresh parsley leaves
  • 2 Tbsp. pine nuts
  • 1/4 c. extra virgin olive oil
  • 2 x garlic cloves

Directions

  1. Pesto: Place all ingredients in a food processor and blend well. Set aside.
  2. Cream Sauce: Saute/fry the shrimp and one Tbsp. of the pesto for 2 min in a small, heavy saucepan over medium heat. Add in the cream and cook till the liquid is reduced by half. Add in the remaining one Tbsp. of pesto and mix well.
  3. Serve over Risotto Crab Cakes (see recipe).