HealthNotes

Shrimp Ravilogne

• From: National Fisheries Institute

Ingredients

• 1 1/2 lbs. shrimp, individually quick frozen, (peeled & deveined)

• 1/2 lb. Green and/or yellow beans

• 2 med Zucchini

• 1 med Red bell pepper

• 1 Garlic clove, minced

• 3 Tbsp Olive oil

• 2 Tbsp White wine

• 1 tsp Italian herbs, fresh minced (thyme, basil, oregano)

• 1 package Lasagna Noodles, cooked

• Tomato Butter Sauce1 lb. Plum tomatoes

• 3 Tbsp Butter

• 1/2 cup Heavy cream

Lasagna noodles stand in as giant faux ravioli in this unique shrimp dish.

Directions

• Cook lasagna noodles per package instructions. Reserve.
• Cut shrimp in half lengthwise, if desired, reserving 6 for garnish.
• Wash and trim beans, julienne (thin, matchstick strips) if desired. Wash zucchini and red pepper, cut into thin 2-inch sticks. You should have 5 to 6 cups of vegetables. Set aside.
• Sauté garlic in olive oil until it begins to brown; add shrimp, cook and stir until pink.
• Remove shrimp; add vegetables and sauté until lightly cooked.
• Return shrimp to pan; add wine, herbs, salt and pepper to taste; cook and stir until shrimp are done, 2 to 3 minutes. Keep warm.
• Tomato Butter SauceWash tomatoes and cut in half; place cut side down in a fry pan. Add butter. Cover and cook over medium-low heat until soft, about 10 minutes. Press through a sieve or food mill to remove skin and seeds. Whip cream and fold into tomato sauce, season to taste. Keep warm.
• To serveRoll cooked pasta strips around a bundle of vegetables and shrimp. Arrange pasta bundles on serving plate; spoon over Tomato Butter Sauce and garnish with a perfect shrimp.