Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Heavy whipping cream

  2. 1/2 cup 118ml Raw rock shrimp

  3. 2 tablespoons 30ml Pesto Pesto

  4. 1 cup 40g / 1.4oz Fresh basil leaves

  5. 1/2 cup 20g / 0.7oz Fresh parsley leaves

  6. 2 tablespoons 30ml Pine nuts

  7. 1/4 cup 59ml Olive oil

  8. 2 Garlic cloves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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