Shrimp-Pesto Cream Sauce For Risotto Crab Cakes
- CREAM SAUCE:
- 1 cup heavy whipping cream
- 1/2 cup raw rock shrimp
- 2 tablespoons pesto
- 1 cup fresh basil leaves
- 1/2 cup fresh parsley leaves
- 2 tablespoons pine nuts
- 1/4 cup olive oil
- 2 garlic cloves
Pesto: Place all ingredients in a food processor and blend well. Set aside.
Cream Sauce: Saute the shrimp and one tablespoon of the pesto for 2 minutes in a small, heavy saucepan over medium heat. Add the cream and cook until the liquid is reduced by half. Add the remaining one tablespoon of pesto and mix well.
Serve over Risotto Crab Cakes (see recipe).
This recipe yields ?? servings.