Grecian Shrimp Ravioli

Chef Greg Rekas, Doorbell Gourmet, Va. Beach

1 lb. 21-25 ct. shrimp, peeled & deveined
1 lb. ravioli, cheese, frozen
2 Tbsp olive oil
1 med. squash, seeded, cut into 1/2 inch pieces
1/2 small onion, diced
1/2 small green pepper, diced
1 large tomato, cut into wedges
1 Tbsp basil, fresh, minced
1 Tbsp thyme, fresh, minced
1 Tbsp garlic, fresh, minced
1/2 cup cream sherry
1/2 cup Chicken stock, cold
2 Tbsp cornstarch
1 cup Feta cheese, crumbled

Heat oil in large saute pan. Cook shrimp for 3-4 minutes per side
stirring often. Remove shrimp. Add squash, onion, pepper, cook for
four minutes over medium high heat. Toss in tomatoes and gently toss,
add both basil and thyme along with garlic. Return shrimp to the pan.
Pour in sherry. Bring to a boil. Mix cornstarch with the cold chicken
stock. Stir in chicken stock and simmer for 1-2 minutes. Remove from
heat. Toss in feta and stir.

Serves 4.



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