Coconut Lime sauce with shrimp ravioli, over freshly sautéed spinach.
2 T extra virgin olive oil
2 shallots, peeled and chopped
1 clove minced garlic
2 celery stalks minced
2 carrots minced
2 large tomatoes diced
2 T tomato paste
4 T brandy
1 T thyme sprigs
1 T ginger root minced
1 T butter
3 T all purpose flour
½ gallon fish stock with 3 T lobster base
2 stems of lemon grass chopped
1 13.5 oz can coconut milk
½ lb butter cubed
Zest of 1 lime
Parsley for garnish
In a large pot over medium heat,
Warm olive oil, add shallots, garlic, celery, carrots, tomatoes and sauté for 5 minutes.
Add tomato paste and deglaze w brandy, incorporating all brown bits into sauce.
Add thyme & ginger. Push this mixture to the corner of the pan.
On the other side of the pan put butter and flour to make a roux, let this cook for about 5 minutes so the flour is cooked. Add wine and bring all items together, let reduce by half.
Add fish stock and lemon grass and simmer for an hour.
For a smooth sauce, you can strain and discard the solids from this sauce if you prefer. Otherwise the little chunks make for nice bursts of flavor if you choose to leave them.
To finish the sauce, add coconut milk and slowly whisk in butter a little at a time. Add lime zest and season to taste with salt and pepper.
Boil the ravioli, drain and toss with butter. (reheat before plating by sautéing in a little butter).
Spinach: 1 T butter, 2 cloves minced garlic, 12 oz fresh spinach:
In a sauté pan, over medium heat, melt butter and garlic and sauté for 2 minutes but don’t let the garlic brown. Add spinach and wilt for about a minute, salt and pepper to taste..
To serve, plate spinach, top with ravioli and top with generous amount of sauce and enjoy!