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| Sautéed Shrimp with Pesto Crustini and a Lemon Buerre Blanc | ||
Quantity |
Ingredients | Procedure |
| Pesto: | ||
| 2 oz | Basil | Blend in a food processor. Blend with the Basil. Add to basil and pine nuts. Add to the above to finish pesto. Add to pesto |
| 2 t | Pine nuts | |
| 1 T | Grated Parmesan | |
| 2 oz ½ cup |
Olive oil Spinach |
|
| Sautéed Shrimp: | ||
| 3 ea | Shrimp | Season and sauté in olive oil. Use to sauté |
| 2 oz | Olive oil | |
| Buerre Blanc: | ||
| ¼ cup | White wine | Reduce in sauce pot. Add with the white wine. Add with the white wine. Strain wine and heat up then whisk in butter and season |
| 2 slices | Lemon | |
| ¼ ea | Shallot | |
| ¼- ½ # | Butter | |
| Garnish: | ||
| 1 ea | Tomato | Small dice Concasse |
| Crustini: | ||
| 2 slices | Baguette | Toast in Salamander. Put pesto on toasted baguette
|
| 2 ea | Pesto Crustini | |
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