This recipe from New Orleans chef and blogger Gisele Perez is versatile. You can mix in whatever vegetables you have on hand – artichoke hearts and slow oven roasted cherry tomatoes would be excellent. Using already made cheese tortellini also makes this dish a snap for a busy weeknight meal.
The dish features Ravigote Sauce, which we previously introduced to you with Chef Perez’s recipe for Crabmeat Ravigote Stuffed Tomato Recipe. Ravigote is a classic French Creole mayo sauce that’s easy to make and delicious.
Recipe courtesy Chef Gisele Perez PainPerduBlog.com
Makes 6 servings
1 pound cheese tortellini, cooked and cooled slightly
1/2 pound cooked shrimp, split in half
1 small bunch asparagus (8-9 spears), roasted and cut into 1/2 inch pieces
1/2 large red or yellow bell pepper, roasted, peeled and cut into 1/2 inch dice
1/2 cup Ravigote Sauce
Parsley, basil and or chives to garnish, snipped
Combine together the tortellini, shrimp, asparagus and roasted pepper in a large bowl. Gently mix in the Ravigote. Garnish with snipped herbs.
There are many variations of this sauce but this is Chef Perez’s favorite version.
Juice of 1/2 a lemon
1/2 cup Creole mustard
2 cups vegetable oil
1 teaspoon prepared horseradish
1/2 teaspoon hot sauce
2 tablespoons capers
4 scallions, chopped
Chiffonade of 2-3 large basil leaves (cut into long, thin strips)
1 tablespoon parsley, chopped
A healthy pinch of freshly ground white pepper
1. Add the egg to the bowl of a food processor and pour the lemon juice over it. Let stand for one minute, then add the mustard.
2. Turn on the food processor, and dribble the oil in slowly through the feeder tube.
3. Stir in the remaining ingredients.