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Shrimp Ravioli Bay Eloi in Shrimp Herb Essence

This recipe for Shrimp Ravioli Bay Eloi in Shrimp Herb Essence is from The Rib Room restaurant in New Orleans, Louisiana


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

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