Chive Crusted Lobster Ravioli and Shrimp. Courtesy of Chef Peter Iwanicki
Serves 1
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Ingredients
3 Joseph's Native Maine Lobster Ravioli (#44228)
2 jumbo shrimp
1-1/2 c. white wine
1 c. fresh carrot juice
½ bunch chives, diced
1 bay leaf
1 Tbsp. crushed ginger
5 oz. soft butter
1 c. bread crumbs
Salt and pepper to taste
Method
1. Preheat fryer to 350 F.
2. In a small bowl add bread crumbs, chives, mix well. Season to taste, set aside.
3. In medium saucepot cook white wine, ginger and bay leaf over moderate heat, allowing all the alcohol to cook and reduce, approximately 2-3 minutes.
4. Whisk the soft butter slowly into the white wine reduction until the sauce begins to thicken.
5. When achieve desired consistency (thicker than you want end result, will be adding carrot juice), add juice and taste.
6. Season with salt and pepper.
7. Store in refrigerator.
8. Toss ravioli in chive breading agent and deep-fry at 350 F until golden brown and completely cooked (approx. 30 seconds).
9. Reheat sauce.
10. Serve hot golden ravioli with shrimp amidst carrot, ginger and white wine sauce.
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