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Ingredients

How to make it

  • Pesto Sauce
  • 1 lb. unsalted butter
  • 2 shallots
  • 8 oz. dry white wine
  • 4 oz. cooked jumbo shrimp, sliced in half
  • 4 oz. lump crabmeat
  • 3 oz., or 1/3 cup, prepared pesto
  • 2 T. fresh lemon juice
  • Dice butter and allow to come to room temperature. Melt 2 tablespoons of the butter over medium heat and sauté shallots until soft (do not brown). Add wine and reduce by half over high heat. Slowly whip in all but 2 tablespoons of the remaining butter to form an emulsified sauce. Strain, pressing shallots with a spoon to extract juice, and set aside.
  • Sauté shrimp and crabmeat in the remaining butter in a saucepan over low heat until hot. Add pesto to seafood and bring to a boil. Add wine sauce to pesto, reduce heat, and warm it just a little (do not boil or sauce will separate). Add lemon juice. Serve over cheesecake.

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