Grilled Pepper Prawns with Roasted Garlic Cilantro Butter
By Chef Sumant Dadhwal
- Heat oil and butter in a pan, sauté the onion, garlic, leeks and celery.
- Add risotto rice and stir until rice is translucent.
- Add wine and cook until wine evaporates.
- Gradually add stock, ladle by ladle, into the risotto until it reaches the desired consistency.
- Season with salt and pepper, then add cream and butter.
- Finish with grated parmesan cheese.
- Marinate prawns with lemon juice, salt & pepper, keep aside for 30 minutes.
- Put the prawns and peppers on a skewer alternatively, grill until golden brown.
- Blanch zuchinni and carrot fettuccini, then sauté in oil and butter.
- Make the sauce: heat butter, add brown garlic, lemon juice, cilantro, salt and pepper.
To Serve:
Plate the risotto and arrange prawns & peppers on top, along with zuchinni and carrot fettuccini. Drizzle sauce around the plate.
Serve hot with a lemon wedge.