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–+ servings

Shrimp Ravioli & Grits

Bring your meal to a new level by topping your grits with Shrimp & Garlic Ravioli. SKU #34387
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Course Breakfast, Brunch, Dinner, Lunch, Main Course, main dish, Side Dish
Cuisine Southern
Servings 3 people

Ingredients
  

  • 3 Shrimp & Garlic Ravioli 34387, 3 per plate
  • 3 Jumbo Shrimp raw, thawed, shell removed (1 per plate)
  • 2 TBSP Cajun Seasoning
  • ½ TBSP Red Pepper
  • 1/2 Lb. Chorizo Sausage
  • 1 Bunch Scallions
  • 1 Clove Garlic
  • 2 TBSP Vegetable Oil
  • 1/4 Cup Chicken Stock
  • 1 Cup Quick Grits
  • 4 Cups Water
  • 3 TBSP Butter
  • ¼ Cup Cream
  • ½ Cup Sharp Cheddar Cheese
  • Parsley garnish
  • Salt & Pepper

Instructions
 

Grits:

  • Bring 4 cups water to a boil. Add quick grits to water and reduce to medium heat.  Continuously mix for several minutes until water is absorbed and grits become thick and creamy looking.  About 5 minutes.
  • Remove from heat and add cream, 2 TBL butter & shredded cheese.
  • Mix all ingredients evenly.  Season with salt & pepper. Cover and set aside

Shrimp & Sauce:

  • Cut chorizo in half lengthwise and cut into ¼” slices.  Roughly chop red pepper and garlic.  Slice scallions.
  • Heat a medium saucepan to medium heat.  Add chorizo and allow the fat to render and slowly cook.  After about 5 minutes once some fat has melted off the chorizo, remove the pieces from the pan.  Set it aside.
  • Season shrimp on both side with Cajun seasoning.
  • Turn heat up to medium-high.  Once hot, add the shrimp in a single layer flat.  After about 1 minute (or once shrimp starts to turn pink), flip shrimp over and cook evenly on both sides.  Once fully cooked, remove shrimp from pan.  Set it aside.
  • Add vegetable oil to the same pan.  Add the red pepper.  Cook for 3-5 minutes until red peppers are tender.  Add the garlic and 2 TBL of sliced scallions.  Cook an additional 2 minutes until garlic is tender.
  • Add chicken stock and 1 TBL butter to the pan.  Set to medium-low and allow to reduce slightly.  Add back in the chorizo.
  • Bring a separate pot of water to a boil.  Cook Ravioli per instructions (about 3-4 minutes).  Add the ravioli to the same pan as the chorizo and pepper.  Simmer for about a minute.  Turn off heat.
  • To plate: Scoop ½ cup of grits onto plate.  Plate 3 or so ravioli over grits.  Spoon the chorizo and pepper mixture over the top.  Top with a shrimp garnish with parsley and more scallions.

Notes

  • Use your favorite Cajun seasoning or make your own. Simple Cajun seasoning:
    • 3 TBL Paprika, 2 TBL Salt & garlic powder, 1 TBL each: black pepper, white pepper, onion powder, dried oregano, cayenne, ½ TBL dried thyme.
  • This can be a cost savings and a different twist on Shrimp & Grits.
Keyword 34387, Grits, Ravioli, Shrimp, Southern
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