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.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes