Doorbell Gourmet Grecian Shrimp Ravioli

Source: Chef Greg Rekas, Doorbell Gourmet, Virginia Beach

1 pound (21-25 count) shrimp, peeled and deveined
1 pound frozen cheese ravioli
2 tablespoons olive oil
1 medium squash, seeded, cut into 1/2 inch pieces
1/2 small onion, diced
1/2 small green bell pepper, diced
1 large tomato, cut into wedges
1 tablespoon fresh basil, minced
1 tablespoon fresh thyme, inced
1 tablespoon fresh garlic, minced
1/2 cup cream sherry
1/2 cup cold chicken stock
2 tablespoons cornstarch
1 cup feta cheese, crumbled

Heat oil in large saute pan. Cook shrimp for 3-4 minutes per side stirring often. Remove shrimp. Add squash, onion, pepper, cook for four minutes over medium high heat. Toss in tomatoes and gently toss, add both basil and thyme along with garlicup Return shrimp to the pan. Pour in sherry. Bring to a boil.

Mix cornstarch with the cold chicken stock. Stir in chicken stock and simmer for 1-2 minutes. Remove from heat. Toss in feta and stir.

Serves 4.