Oprano Adult Industry Forums - Serge, I see you're talking 'bout wine...

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Serge, I see you're talking 'bout wine...

I haven't talked to you since the "pissin' on GFY" days...if cooking goes with the wine, please accept this as a token of my esteem. It goes well with a 2001 Zenato Pinot Grigio...others too, but this is what I had with it the last time I cooked.

Squishys tasty crawdad sauce over ravioli.

Sauce:
1 tablespoon olive oil
1 large shallot, minced
1/2 lb. crawfish tails
2 oz. Grand Mariner - 1 of those little bottles
1 cup heavy cream
2 cups water
6 oz salad shrimp
1/4 cup chopped parsley
1 Tbs dried basil
1 Tbs dried oregano
Salt and pepper

Boil shrimp in 2 cups water untill reduced to 1 cup, strain shrimp and reserve stock.

To make the sauce, heat oil in a large skillet. Add the shallots for a few seconds, and remove. Add the crayfish and boiled shrimp to the skillet and saute for a minute. Add the Grand Mariner and flambe crayfish. Add the ravioli, (see below) shallots, parsley, basil, oregano, cream, and shrimp stock, and cook for 5 minutes.

I found some aspargus and ricotta ravioli at safeway, but any cheese based (no meat) ravioli would probaby work, or make your own. The last ones I made by hand had minced, steamed scallops, ricotta cheese, and diced morel mushrooms. Tasty, that was.

Cook frozen ravioli for half the amount of time on the package, then add to sauce with all other ingredents for the 5 minute cooking time.