Grilled Prawns with a Miso Mustard Sauce
and Risotto Cakes
served with Boston and Endive Salad Drizzled with Honey Balsamic
Dressing
RECIPE
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| Ingredients: | 1/4 Cup Honey 1/4 Cup Red Wine Vinegar 1/2 Cup Balsamic; Vinegar 1 1/2 Cup Olive Oil 3 Shallots (Peeled) Salt and Pepper (to taste) |
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| Instructions: | Put all ingredients in a Blender and Puree until Smooth.
Drizzle over lettuce, serve. This well keep in Refrigerator for 7-10 days - If it separates, just blend it again. |
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| Honey Balsamic Dressing | |||||||||||||
| Ingredients: (makes 10-15 cakes) |
1 pkt Risotto 2 Tbsp. Butter 1 Stalk Leek (White Part Only), Diced 1/2 Medium Onion, Diced 1 Medium Carrot, Diced 1/2 lb. Shiitaki Mushrooms (or Other), Sliced 1 Cup Sweet Peas (Frozen) 1/2 Cup Romano Cheese,Grated 1 Tbsp. Chopped Garlic Salt and Pepper (to Taste) |
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| Instructions: (make day before) |
Sautee Leek, Onion, Carrot, Mushrooms, Sweet Peas and Garlic in Butter in a large Fry Pan. Do not Brown Vegetables.
When tender, remove from heat and set aside. Cook Risotto. (Directions on Package). When Done, transfer to Large Mix Bowl, Add Vegetables and Mix together adding the Romano Cheese. Cover Bowl and refrigerate overnight. Take Risotto mixture and form into 2" round balls (very sticky). Next, slightly flatten each ball to make small cakes. Heat a Large Fry Pan over low-medium heat and Fry the cakes in Olive Oil until golden brown on each side. Keep warm in low over or set aside to be heated later. |
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| Miso Mustard Sauce | |||||||||||||
| Ingredients: (serves 4-5 guests) |
2 oz. Butter 1/2 Cup White Wine 1 Tsp. Rice Vinegar 2 Tbsp. Miso Paste (White if you can find it) 2 Tbsp. Dijon Mustard Dash of Light Soy Sauce 1 Cup 35% Cream |
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| Instructions: | In a Small Sauce Pan over Medium Heat, Melt Butter, Add wine and Vinegar and Boil.
Add Miso Paste, Mustard and Soy sauce and Wisk until Smooth. Add 35% Cream, Bring to a boil, reduce heat and simmer until of sauce consistency (about 5 Min.) If it gets too thick, thin with a little water. |
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| Grilled Prawns | |||||||||||||
| Ingredients: | 3 Tbsp Olive Oil 2 Lemons, Zested 1 Tsp. Fresh Thyme, Chopped Salt and Pepper (to taste) |
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Shrimp:
We used U5s for this menu. The number on the left signifies how many shrimp you get to the pound, i.e., 16-20 indicates you would get 16-20 shrimp in a pound before cleaning. You can buy the shrimp already cleaned and de-veined. |
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| Instructions: |
Toss your Shrimp in the Olive Oil, Lemon, Fresh Thyme and Salt & Pepper before Grilling. Larger size (eg. U5) take about 10-15 min to cook. After Grilling, keep Shrimp Warm under tin foil until ready to use. Place about 1/4 Cup of Miso/Mustard Sauce in Centre of Plate. Put 2 Warm Risotto Cakes on Top of Sauce - 1 in centre and other leaning against the other. Now Place your Prawns on top of Cakes. Sprinkle with Chopped Chives or Parsley and Serve. |
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