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Shrimp Ravioli "Bay Eloi" in Shrimp Herb Essence


  • 6 Pieces Shrimp Ravioli
  • 4 oz Shrimp Stock
  • 4 oz Whole Softened Butter
  • ½ tsp Shallots Chopped
  • ½ tsp Garlic Chopped
  • 2 oz White Wine
  • 3 oz Diced Tomatoes
  • ½ tsp Parsley Chopped
  • ½ tsp Tarragon Chopped
  • ½ tsp Chives Chopped
  • 3 Pieces 10-15 Count Shrimp Grilled
  • 4 oz French Spinach Sautéed in Butter


  • Sweat shallots and garlic in olive oil
  • Add white wine and reduce by half
  • Add shrimp stock and reduce by half
  • Incorporate the butter by whipping in with a wire whip\
  • Finish with diced tomatoes and herbs
  • Blanch ravioli in boiling water for 3 minutes
  • Drain and set aside

For Plate:

  • In large bowl, add sautéed spinach
  • Arrange ravioli on top of spinach
  • Spoon sauce around ravioli
  • Garnish with grilled shrimp and herb sprigs

N'awlins Recipes | Restaurant Guide

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