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Shrimp and Sweet Corn Ravioli

with Corn Coulis

shrimp
From 'Cooking with Patrick Clark' (Ten Speed Press)

Serves 4

Ingredients:

  • 8 small ears sweet corn
  • 1/4 cup plus 3 tablespoons olive oil
  • 1 onion, finely diced
  • 1/2 bay leaf
  • 1 sprig thyme
  • 10 white peppercorns
  • 2 stems parsley
  • Salt and freshly ground black pepper
  • Pinch of cayenne pepper
  • 1/4 cup butter
  • 1 roasted red bell pepper, peeled, seeded and chopped
  • 6 ounces raw shrimp, shelled, deveined and coarsely chopped
  • 1/3 cup heavy whipping cream
  • 2 tablespoons plus 2 teaspoons chopped chives
  • 32 wonton wrappers
  • 1 egg, lightly beaten
  • 24 prawns

To prepare the coulis:

Remove the corn from the cobs, reserving the kernels and 4 of the cobs. Heat 3 tablespoons of the olive oil in a saute pan over medium heat. Add the onion and cook for 5 minutes, or until translucent. Add half of the reserved corn and cook for 7 to 10 minutes, or until very tender.

Slice the cobs into 2- to 3-inch pieces, place in a saucepan with 4 cups of water, and bring to a boil. Tie the bay leaf, thyme, peppercorns and parsley stems in a piece of cheesecloth and add it to the pan. Simmer for 20 minutes, or until reduced to 2 cups of liquid. Strain the broth into a pan through a fine-mesh sieve, discarding the solids. Add the broth to the onion mixture and simmer for 5 minutes. Puree until smooth and strain through a fine-mesh sieve. Season to taste with salt, pepper and cayenne, whisk in 2 tablespoons of the butter, and keep warm.

To prepare the sauce:

Puree the red pepper with 2 tablespoons of the olive oil for 2 minutes, or until smooth. Strain through a fine-mesh sieve.

To prepare the filling:

Coarsely chop the shrimp and place in a food processor fitted with the metal blade with half of the remaining corn and the cream. Pulse until fairly smooth. Add 2 teaspoons of the chives and season to taste with salt and pepper.

To prepare the ravioli:

Lay the wonton wrappers on a work surface and brush with the egg wash. Place 1 tablespoon of the shrimp mixture on one side of each wrapper. Fold each wrapper over and press firmly to seal the edges. Poach the ravioli in a pot of boiling salted water for 4 minutes. Remove from the water and saute in the remaining 2 tablespoons olive oil for 2 minutes on each side, or until golden brown.

To prepare the corn:

Cook the remaining corn in a pot of simmering salted water for 3 minutes. Remove from heat, drain and keep warm.

To prepare the prawns:

Preheat the oven to 375 degrees. Place the prawns on a baking sheet. Cut up the remaining 2 tablespoons butter and sprinkle over the prawns. Season to taste with salt and pepper and bake for 3 1/2 minutes.

Arrange 4 ravioli in a pinwheel in the center of each plate. Spoon the corn coulis around the ravioli and place 3 prawns on the ravioli. Spoon the corn kernels around the plates. Sprinkle the ravioli with black pepper and drizzle some of the red pepper sauce around the plates.
RECENT COOKBOOK REVIEWS:
'The Hudson River Valley Cookbook' by Waldy Malouf with Molly Finn
May 21, 1999
'The World of Jewish Entertaining' by Gil Marks
May 17, 1999
'The Bread Bible' by Beth Hensperger
April 27, 1999

RELATED SITES:
Ten Speed Press
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