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Ingredientes
- 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
Direcciones
- Pesto: Place all ingredients in a food processor and blend well. Set aside.
- 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.
- Serve over Risotto Crab Cakes (see recipe).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 266g | |
| Calories 1148 | |
| Calories from Fat 1081 | 94% |
| Total Fat 122.73g | 153% |
| Saturated Fat 38.45g | 154% |
| Trans Fat 0.0g | |
| Cholesterol 169mg | 56% |
| Sodium 335mg | 14% |
| Potassium 445mg | 13% |
| Total Carbs 10.02g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.12g | 1% |
| Protein 8.67g | 14% |
