Garlic Parmesan Jumbo Black Tiger Shrimp recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Roy's Waikiki›Garlic Parmesan Jumbo Black Tiger Shrimp Recipe

Garlic Parmesan Jumbo Black Tiger Shrimp Recipe

Inspired by Roy's Waikiki
Time45m
Serves4

Lump Crab Ravioli, Kahuku Sea Asparagus Grenobloise

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Ingredients

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Shrimp

Ravioli

Sauce

Method

Shrimp Preparation

  1. 1

    Marinate the Shrimp

    In a bowl, combine the jumbo black tiger shrimp, minced garlic, olive oil, salt, and black pepper. Let it marinate for at least 15 minutes.

  2. 2

    Cook the Shrimp

    Heat a skillet over medium-high heat, add the marinated shrimp, and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove from heat and sprinkle with grated Parmesan cheese.

Ravioli Preparation

  1. 3

    Prepare the Filling

    In a bowl, mix the lump crab meat, cream cheese, chopped parsley, and salt until well combined.

  2. 4

    Assemble Ravioli

    Place a spoonful of the crab mixture onto the center of each ravioli sheet. Brush the edges with beaten egg, fold over to seal, and press the edges to ensure they are closed.

  3. 5

    Cook the Ravioli

    In a large pot of boiling salted water, cook the ravioli for about 4-5 minutes until they float to the top. Remove and drain.

Sauce Preparation

  1. 6

    Make the Grenobloise

    In a saucepan, melt the butter over medium heat. Add the Kahuku sea asparagus, lemon juice, and capers. Cook for 2-3 minutes until the asparagus is tender.

  2. 7

    Combine

    Plate the ravioli and top with the cooked shrimp and Grenobloise sauce. Garnish with fresh parsley.

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