Shrimp And Sweet Corn Ravioli

Where once there was trust, with joy, honesty and spontaneity, now there might be aloofness, guardedness, even resentment. To make matters worse, attempts at reconciliation can be ignored or even refused. That is when, it seems to me, it is time to turn away. Turning away is not our first response, of course. But it must be a valid, if undesirable, option. After all, we can’t force people to be open, to talk, to reconsider. Until the Holy Spirit changes hearts — I have reluctantly concluded that there really is a time to turn away. Yes, it is a defeat for the gospel. But what else can one do? All that’s left is trusting the Lord, referring the matter to the judgment seat of Christ, who alone sees all things perfectly... Sometimes all one can do is not make a situation worse. That’s hard. But the Lord can do amazing things with brokenhearted people who have nothing left but a longing for His glory in this messy world.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Dujour03	1	Servings

INGREDIENTS

1		Onion, finely diced
4		Ears corn, kernels removed
		from cob and cobs
		reserved
1	T	Olive oil
4	c	Water
		Salt
		Pepper
		Cayenne pepper
2	T	Unsalted butter, up to 3
1		Spice bag *
2	t	Chives
2		Ears fresh corn, kernels
		removed
		from cob
1	c	Cream
		Salt
		Pepper
1/2	lb	Raw shrimp, shelled and
		deveined
28		Round wonton wrappers
2		Eggs
		Water

INSTRUCTIONS

In saute pan heat olive oil and cook onions until transparent. Add
corn and cook until very tender, about 7 to 10 minutes. Set aside.
Slice cobs. Place cob slices in a sauce pan and cover with water.
Bring to a boil and add spice bag. Let simmer until you have 2 cups  of
liquid. Strain broth and discard cobs and spice bag. Add broth to
onions and corn mixture. Let simmer for about 5 minutes and then  place
in a food processor. Process until smooth. Pass through a  strainer and
season with salt, pepper and cayenne to taste. Whisk in  butter. Set
aside and keep warm.  Spice Bag: 1/2 bay leaf, 1 sprig of thyme, 10
white peppercorns, 5  parsley stems placed together in tied
cheesecloth. Ravioli:  With a knife, roughly chop shrimp. In a food
processor blend shrimp,  corn and cream. Season with salt, pepper and
chives. Lay out wanton  wrappers and brush with an egg wash. Place 1
tablespoon of the shrimp  mixture on one side of each wrapper. Fold
over each wrapper and seal  with a fork. Bring salted water to a boil
and place ravioli in water.  Poach for about 4 minutes. Serve ravioli
with corn sauce.  Converted by MC_Buster.  Recipe by: CHEF DU JOUR
SHOW #DJ9118 - PATRICK CLARK  Converted by MM_Buster v2.0l.

A Message from our Provider:

“You can tell how big a person is by what it takes to discourage him.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 6647 Calories From Fat: 1465 Total Fat: 165.4g Cholesterol: 1183.1mg Sodium: 13008.6mg Potassium: 4054.1mg Carbohydrates: 1071.3g Fiber: 50.9g Sugar: 32.1g Protein: 222.5g