Title: Pesto Cream with Seafood
Categories: Entree Seafood Sauce
Yield: 4 Servings

3	tb	Pesto
1/4	c	Butter
1/4	c	Shallots, sliced
3	c	Heavy Cream
		Salt and Pepper
3/4	c	Smoked Salmon, Sturgeon,
		Oysters, Clams or
2	lb	Fresh Mussels, Clams, Shrimp
		Or Scallops

Saute the shallots in the butter until soft, 2 to 3 minutes. Add the cream and simmer until the cream is reduced by half. Stir in the seafood of your chioce, if fresh cover and cook until done, about 5 minutes. Add salt and pepper to taste. Add the Pesto to the mixture. Serve immediately over hot rice or pasta. Garnish with fresh basil leaves, if availible.

Source: Rising Sun Farms : 5126 S. Pacific Highway : Phoenix, OR 97535

previous

next