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| Ingredients |
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U/10 Ocean Garden® Authentic Mexican Shrimp |
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Risotto |
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Orange Zest |
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Candied Cranberries (can be replaced with dried cranberries) |
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Mint |
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Wasabi |
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Nori (Japanese Seaweed) |
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Zucchini fan cut for presentation |
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Mango curry sauce |
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Instructions |
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Grill lightly in a sauté pan and place in a lemon butter sauté to finish. Skewer the prawns with chopsticks for the presentation.
The shrimp sits atop orange zest and candied cranberry risotto with mint and Wasabe. The Risotto is surrounded with Nori.
A peppered mango curry is the sauce nappe and a zucchini fan compliments the plate color and brings out the Nori. |
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Source:
Chef, James Tonkovich
The Windmill Club
Billings, MT |
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