GRECIAN SHRIMP RAVIOLI:
1 lb. 21-25 ct. shrimp, peeled & de-veined
1 lb. ravioli, cheese, frozen
2 T. olive oil
1 med. squash, seeded, cut into 1/2 inch pieces
1/2 sml. onion, diced
1/2 sml. green pepper, diced
1 large tomato, cut into wedges
1 T. basil, fresh, minced
1 T. thyme, fresh, minced
1 T. garlic, fresh, minced
1/2 c. cream sherry
1/2 c. Chicken stock, cold
2 T. cornstarch
1 c. 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
Source :
All Around Cooking
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