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Serves 2 Entrees
Ingredients for Southwest Sedona Prawns
12 peeled and deveined medium size prawns
1/2 pepper of each: green, red & yellow
3 T olive oil
2 Lime Wedges
2 T Two Snooty Chefs Southwest Sedona seasoning
1 T fresh chopped cilantro
Cooking Instructions for Prawns & Red Peppers
In a 12” sauté pan, add 3 T of olive oil.
Cut each 1/2 Pepper into 2 equal triangles (6 total).
Add peppers to pan, cook for 1 minute on each side and remove until service.
Add prawns and sauté for 2 minutes or until done.
Finish with Sedona seasoning, and stir until prawns are well coated.
Add more olive oil if needed.
Turmeric Risotto
Ingredients for Risotto
3 cups stock fish
3/4 cup Arborio rice
1/4 cup grated parmesan cheese
2 cloves of garlic minced
1 T olive oil
1/2 t Turmeric
Cooking Instructions for Risotto
Start with 2 quart sauce pan.
Add olive oil and Arborio rice and sauté lightly.
Add 1 cup of stock, bring to boil and simmer until all the stock is gone.
Add more stock and continue that process until rice is tender.
Add turmeric and parmesan cheese.
Lime & Cilantro Aioli
Ingredients for Lime and Cilantro Aioli
1 cup olive oil
1 large raw egg yolk (pasteurized)
1 tablespoon chopped garlic
2 T chopped cilantro
1 t lime juice
To Taste: Kosher salt and white pepper
Make Lime and Cilantro Aioli
In a food processor or blender, combine the garlic, cilantro, egg yolk, salt, pepper, and process to combine.
With the machine running, add the oil in a slow, steady stream as a thick, creamy emulsion forms.
Pulse in the lime juice and adjust the seasonings to taste.
Place Aioli in squeeze bottle.
Plating Southwest Sedona Prawns Dish with Turmeric Risotto & Lime and Cilantro Aioli
Divide risotto in the middle of two dinner size plates.
Spread risotto to cover 6 inches in diameter on each plate.
Arrange the peppers on three equal sides. Place the bottom of grilled peppers 1 inch under the risotto. Place tips of pepper toward the outer part of the plate.
Place prawns in the middle of the risotto. Arrange 3 prawns, then 2 and 1, so they are stacked.
Squeeze Lime/Cilantro Aioli over the entrée.
Serve w/ lime wedge and dusted with fresh chopped cilantro.
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