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Chanel No. 5



Lobster, shrimp, artichokes, prosciutto, 
cheese ravioli in a garlic cream sauce.

CHANEL No. 5
Johnny's Italian Steakhouse Recipe

1 oz. olive oil
4 ea. shrimp, 21/25, tails off
2 oz lobster meat, knuckle & claw
1 ounce prosciutto, sliced
6 ea. artichoke hearts
2 tablespoons sun dried tomatoes
1 ounce spinach
3/4 teaspoon lobster base
6 ounces cream reduction
6 ravioli

Saute seafood, prosciutto, artichoke hearts and sun dried tomatoes together in hot oil.   Add base and cream reduction and simmer. Heat ravioli separately and toss in with spinach.  Garnish with shredded parmesan.



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