Brennan's Bistro Free Form Lasagna

Ingredients

• 7 medium shrimp, peeled and deveined
• 2 ounces fennel confit
• 1 ounce oven dried tomatoes
• 1 teaspoon chopped fresh garlic
• 1 tablespoon extra virgin olive oil
• 3 ounces crab stock
• 3 ounces heavy cream
• 2 ounces Asiago cheese
• 2 tomato lasagna sheets
• 5 fresh spinach leaves

Instructions

1. Heat a 10 inch sauté pan. Add oil. Sauté garlic until light brown.
2. Add shrimp and sauté.
3. Add fennel confit, oven dried tomatoes and crab stock. Reduce liquid to 1 ounce.
4. Add heavy cream and reduce by half.
5. Add Asiago and spinach. Stir and remove from heat. Salt and pepper to taste.
6. Heat cooked pasta sheets in simmering water; remove. Plate in large rimmed soup bowl. Lay 1st pasta sheet offset in bowl, add 1/4 of product. Fold sheet onto itself, add 1/4 product. Lay 2nd sheet on 1st, offset and add 1/4 product. Fold sheet onto itself and add last 1/4 product.

Attribution

Chef Robert Brennan, Brennan's Bistro of Wayside, Virginia Beach, Virginia