Bob Marley Weed Leaf Theme

shrimp and coconut ginger sauce

Ingredients:

sauce with coconut milk:

5 ml olive oil 5 g butter


1 French shallot, 1 / 2 c. teaspoon chopped ginger
25 ml dry white wine
100 ml coconut milk unsweetened
100 ml fish stock (or water)
50 ml 35% cream Salt


Ravioli:

20 raw shrimp 26/30
and peeled 1 / 2 c. tablespoon chopped fresh ginger juice
half a lemon 3 egg whites

a good pinch of salt Freshly ground pepper

1 package pasta dumplings round
2 egg whites

sauce with coconut milk:


- In a saucepan, heat the olive oil and butter.
- Sweat the shallots for about 2 minutes.
- Add ginger, stir, and deglaze with white wine and reduce by half.
- Pour the coconut milk, fish stock and cream and bring to a boil.
- Reduce heat to low and simmer 10 to 15 minutes to thicken the sauce.
- Mixer arm mixer, adjust the seasoning, strain or a chinois and keep warm.

Ravioli:

- To provide the stuffing, cut shrimp puree in a food processor bowl or blender.
- Add ginger, lemon juice, egg whites (3), salt and pepper. Mix again.
- Separate pasta ravioli and expand on the work plan.
- Using a small ice cream scoop, place some stuffing in center of each dough (leave about 2 inches clearance around the stuffing).
- Beat the egg whites (2) and brush the edges of each half of dough dumpling.
- Seal, closing pasta shaped halfpipe. Squeeze the edges. (If ravioli are made in advance, avoid them stick or lightly oiled if necessary.)
- In boiling salted water, cook pasta about 3 minutes.

Installation (make sure the ravioli and sauce are hot):

- In bowls, place about 5 dumplings per person.
- Pour the sauce over them.

To see the recipe in video: http://www.recettes-de-chefs.ca/blogs/les_recettes_thierry_baron/archive/2010/12/14/raviolis-de-crevettes-au-gingembre-sauce-au- milk-of-coco.aspx