Shrimp & Ravioli with Hot Pepper Cheese Sauce

Shrimp Ravioli with

Hot Pepper Cheese Sauce

18 frozen cheese filled raviolis

26 medium shrimp

1¼ cup shredded Monterey Jack Cheese

¼ cup shredded cheddar

1 jalapeño pepper, chopped

½ red bell pepper, chopped

2 clove garlic, minced

1 tbsp olive oil

1 cup milk

2 tbsp butter

2 tbsp flour

Cook ravioli according to package directions.  Peel and devein shrimp.  Sauté garlic and peppers in hot olive oil for about 2 minutes then add shrimp and sauté another 3-5 minutes until shrimp turns pink and opaque. 

In medium sauce pan melt butter and stir in flour, add milk and heat until thick and bubbly.  Stir in Monterey Jack cheese until melted.  Add shrimp and peppers to cheese sauce stir to blend. 

Place nine raviolis each on oven safe plates; pour sauce over and sprinkle with cheddar cheese.  Place under broiler for 1-2 minutes just until cheese bubbles.  Serve immediately.

Note:  This is not for those who are watching their weight.  This is an 825 calorie meal.

© Crackerberries 2011

Cheddar Cornmeal Biscuits

Cheddar Cornmeal Biscuits

3 cups all purpose flour

1 tbsp baking powder

¾ cup corn meal

1 tbsp sugar

½ tsp salt

¾ tsp cream of tartar

½ cup butter flavored Crisco

¼ cup half & half

¾ cup milk

½ cup cheddar cheese, shredded

Preheat oven to 400º.  Combine flour, baking powder, cornmeal, cream of tartar, sugar and salt in bowl.  Cut in Crisco until crumbly and create well in center of mixture.  Add cheese and pour milk and half & half in all at once.  Stir with fork just to moisten and combine.  Turn dough out onto lightly floured surface and pat into ½ inch thickness.  Using cookie cutter or glass, cut into circles.  Place on lightly greased cookie sheet and bake at 400º 15-18 minutes until golden brown.  Serve with homemade chili or great with pea soup.

© Crackerberries 2011