Shrimp-Pesto Cream Sauce For Risotto Crab Cakes

Recipe Ingredients

		Cream Sauce
1 cup	237ml	Heavy whipping cream
1/2 cup	118ml	Raw rock shrimp
2 tablespoons	30ml	Pesto
		Pesto
1 cup	40g / 1.4oz	Fresh basil leaves
1/2 cup	20g / 0.7oz	Fresh parsley leaves
2 tablespoons	30ml	Pine nuts
1/4 cup	59ml	Olive oil
2		Garlic cloves

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.

Source:
KSL TV, Salt Lake City, UT at http://www.ksl.com/TV

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