Umami Recipes

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New Orleans style bbq shrimp ravioli and koji crusted wagyu beef

  • Beef
  • New Orleans style bbq shrimp ravioli and koji crusted wagyu beef
120min
120min
4servings
4servings

A Korean take on a New Orleans tradition, BBQ shrimp pairs with Koji Wagyu beef to create a stunning and enjoyable creation that perfectly combines two cultures into one delicious dish.

Ingredients (4servings)

Preparation of Beef

  • 16 oz wagyu beef tenderloin
  • 1 cup koji rice
  • 1t monosodium glutamate
  • Salt and pepper

Pasta for ravioli

  • 6 large eggs
  • ¾ cup all-purpose flour
  • ¾ cup semolina flour
  • 1t monosodium glutamate
  • ½ cup flour for dusting

Pasta filling and Sauce

  • 11 oz mushrooms- shiitake, enoki or shimeji variety
  • 2T clarified butter
  • 2T unsalted butter
  • 2T shallot, finely minced
  • 25- 30 shrimp
  • 4 garlic cloves, finely minced
  • 12 oz abita amber beer
  • 6 oz Worcestershire sauce
  • 2 lemons
  • 1T smoked paprika
  • 1T Paul Prudhomme’s seafood magic seasoning
  • 1 ½ t monosodium glutamate
  • 16 oz shrimp stock
  • 4 oz dried shrimp
  • 1T black pepper
  • Tabasco sauce-

Final Ingredients and steps

  • 3 oz clarified butter

Remaining BBQ shrimp sauce

  • 4 oz unsalted butter
  • Ravioli
  • Water
  • Salt
  • MSG

Plating

  • 1 bunch green onions

Directions

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