Lobster Ravioli in Tomato Cream Sauce with Shrimp

Ingredients

  • ½ pound unpeeled large shrimp
  • 1 yellow onion, quartered
  • 2 stalks celery with leaves, cut into pieces
  • 1 lemon, halved
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • + 15 more ingredients
    • 2 tablespoons whole black peppercorns
    • ½ cup chopped fresh flat-leaf parsley
    • 3 cups water
    • 1 tablespoon unsalted butter
    • 1 shallot, minced
    • 2 cloves garlic, minced
    • 2 teaspoons lemon zest
    • 1 teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper
    • 1 cup white wine
    • 1 cup canned petite diced tomatoes
    • ½ cup heavy cream
    • 16 lobster ravioli
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 1 teaspoon lemon zest

1. Peel and devein the shrimp, reserving the shells and heads. Chop the shrimp into bite-size pieces. 2. To make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. Squeeze the lemon juice into the pot, then add the lemon halves as well. Add the dried basil, o...

View full recipe at SpringPad

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