1 lb Rock Shrimp (peeled and deveined), rinsed and patted dry
4 4”x4” pieces of lasagna noodles (Capellos Gluten Free Lasagna Sheets work great) cooked to package instructions
1 cup Bellwether Farms Sheep’s Milk Ricotta (or similar)
2 cups Baby Spinach
½ tsp Meyer lemon zest
1 tbsp Extra virgin olive oil
1 lb Unsalted butter
½ tsp Espelette pepper (or similar)
2 tbsp Dry white wine
1 tbsp Chives, finely chopped
Salt and pepper
In a small mixing bowl, stir together ricotta, olive oil and lemon zest until creamy. Add salt and pepper to taste.
In a small saucepan, heat white wine on medium low heat until just simmering. Add butter to wine in chunks of one tablespoon at a time, whisking constantly to maintain emulsion. Once all butter is incorporated, add the Espelette and stir to combine, then add the rock shrimp, stirring to coat all pieces and increase heat to medium. Stir frequently and cook through, about 3-4 minutes.
Pre-heat a large sautée pan over medium heat. Add two tablespoons of butter mixture from the rock shrimp, then add spinach and cook until just wilted, stirring often, about 1 minute.
Meanwhile, spread a small amount of ricotta mixture in the center of four warmed plates to hold pasta in place. Place one lasagna noodle on top of ricotta, then spread the rest of the ricotta evenly on top of the noodle between the four plates.
Divide the spinach among the four plates and place on top of ricotta. Divide the rock shrimp evenly between the four plates on top of the spinach. Season the rock shrimp with salt and pepper. Spoon some of the butter cooking liquid over each plate as a sauce.
Garnish the top of each plate with chives and serve immediately.
Serves four as a heavy appetizer.