Datil Prawns and Cheese Ravioli
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
1 pound medium prawns, peeled and deveined
1 small white onion, chopped
6 garlic cloves, pressed
2 medium tomatoes, chopped
1/2 cup tomato sauce
2 datil chiles, stemmed seeded and chopped (or substitute 1 habanero chile)
2 Tbsp. fresh lime juice
1 tsp. coriander, freshly ground
1 tsp. salt
1 tsp. white pepper
2 Tbsp. olive oil
1/2 cup cilantro
1 cup freshly grated parmesan cheese for the table
1 pound of fresh or frozen ravioli, cooked per package instructions
Place the shrimp in a bowl with half of the garlic and the lime juice, coriander, chiles and a pinch of salt. Mix well and set aside while prepping the other ingredients.
The pasta should be cooked when you finish the shrimp saute. When the pasta is done, pour some cold water into the pot to drop the temperature and stop the cooking.
Remove the shrimp from the marinade to drain on the paper towels. Reserve the marinade. Preheat a large skillet over high heat and add the oil. When it is good and hot, place the shrimp into the skillet and sear both sides until pink. Remove the shrimp and set aside.
Reduce the heat to medium-high and put the rest of the garlic, shallots and onions into the skillet. Saute for 3 minutes or until the onions are translucent. Add the marinade, white pepper, salt, tomatoes and tomato sauce and cook for 15 minutes, stirring occasionally.
Stir in the shrimp and its juices and cook for 5 minutes. Remove from the heat and stir in the cilantro.
To serve remove the ravioli from the water with a slotted spoon to pasta bowls and spoon the shrimp mixture over the top. Garish each serving with some parmesan cheese and have more set on the table. Serve with warm sourdough bread and salad.
Recipe by Larry Noggle.