Don Dubuc's Favorite Fishing Recipes
Over the years, Don has come across some truly phenomenal recipes for all types of fish and crustaceans found in the waters of Louisiana.
SHRIMP RAVIOLI IN ANDOUILLE BROTH
Meanwhile, prepare the filling. Chop the shrimp finely and place in a small bowl. Add the white pepper, salt, gigner, sesame oil, cilantro, and half the green onions and mix all together until well combined. Using a tablespoon measure, scoop out sixteen equal portions of filling. Roll the filling between your palms to form marble-size balls and place them on a plate. Wet your palms with water periodically to keep the filling from sticking to your hands. Remove the ravioli skins from the wrapper and place them on your work surface. Cover them with a slightly damp towel so they don’t dry out. Have a small cup of cool water nearby to use to seal the ravioli.
To assemble the ravioli, place one wonton wrapper in the palm of your hand and place a ball of filling in the center. Dip one finger in the water and wet all edges of the wonton skin around the filling. Cover with a second wonton wrapper, cupping the ravioli in the palm of your hand, and pinch the edges of the ravioli closed with your thumb and index finger. Place the ravioli on another plate and continue until all the ravioli are assembled.
To serve, divide the ravioli among four bowls and top with the broth, sliced andouille, and the vegetables. Garnish the dish with the remaining green onions.
- THE GUMBO POT - BAKED OYSTERS RADOSTA
- SAUTEED BLACK DRUM FILLETS WITH SPINACH, OYSTERS, SHIOTAKES AND TASSO
- MARINATED AVOCADO CRAWFISH AND CRAB SALAD
- SUSAN SPICER'S CRABMEAT GRATIN CHEESY BREAD CRUMB TOPPING
- COCONUT SHRIMP
- CRAB FINGER MARINADE
- COLD TIMBALL OF JUMBO LUMP LOUISIANA CRAB MEAT IN RAVIGOTE
- WHOLE BAKED RED SNAPPER
- BACON WRAPPED REDFISH