If as part of a job interview, you need to provide your “high on life” potential boss with something for his munchies, this classic shrimp ravioli will keep him happy. This recipe makes four servings, but you’ll probably want to eat a hundred of them. If you don’t keep ponzu sauce on hand, feel free to substitute with ¼ cup rice wine vinegar, 1 tablespoon lime juice (from about 1 small lime), and 1 tablespoon bottled orange juice.
Ingredients
- 1 (10-ounce) package spinach ravioli
- 1 tablespoon unsalted butter
- ¼ cup finely minced shallot (about 2 small shallots)
- 1 pound frozen, uncooked rock shrimp
- ¼ teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon paprika
- 2 cloves garlic, finely minced
- 1 tablespoon fresh ginger, finely minced
- 1 cup teriyaki sauce
- ⅓ cup ponzu sauce
- ½ teaspoon red pepper flakes
- 1 tablespoon fresh cilantro, roughly chopped
How to Make It
- Cook the ravioli according to package instructions. Let cool as you cook the shrimp.
- In a medium skillet set over medium heat, melt the butter. Add the shallot and cook until just barely translucent, 2 to 3 minutes. Add the shrimp, salt, black pepper, and paprika. Lower the heat to medium-low and add the garlic, stirring to incorporate. Cook the shrimp for about 3 minutes on each side, or until no longer pink. Be careful to not overcook them.
- Transfer the shrimp to a small plate. Add the teriyaki sauce; the ponzu sauce or the ¼ cup rice wine vinegar, teaspoon of lime juice, and tablespoon of orange juice; and the red pepper flakes to the same skillet. Turn the heat to medium-high and whisk to fully combine. Cook just until sauce begins to boil gently, about 2 minutes. Whisk in the chopped cilantro and remove from heat.
- Spoon the ravioli onto a large platter or into a large serving bowl. Pour the sauce over the ravioli and toss gently just to combine. Top with the shrimp and serve immediately.