Grecian Shrimp Ravioli
Chef Greg Rekas, Doorbell Gourmet, Va. Beach
1 lb. 21-25 ct. shrimp, peeled & deveined 1 lb. ravioli,
cheese, frozen 2 Tbsp olive oil 1 med. squash, seeded, cut
into 1/2 inch pieces
1/2 small onion, diced
2/2 small green pepper, diced 1 large tomato, cut into
wedges 1 Tbsp basil, fresh, minced 1 Tbsp thyme, fresh,
minced 1 Tbsp garlic, fresh, minced
3/2 cup cream sherry
4/2 cup Chicken stock, cold 2 Tbsp cornstarch 1 cup Feta
cheese, crumbled
Heat oil in large saute pan. Cook shrimp for 3-4 minutes per
side stirring often. Remove shrimp. Add squash, onion,
pepper, cook for four minutes over medium high heat. Toss in
tomatoes and gently toss, add both basil and thyme along
with garlic. Return shrimp to the pan. Pour in sherry. Bring
to a boil. Mix cornstarch with the cold chicken stock. Stir
in chicken stock and simmer for 1-2 minutes. Remove from
heat. Toss in feta and stir.
Serves 4.
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