From: Executive chef Bernard guillas, The Marine Room, La Jolla, CA. Yield: 6 appetizer servings.
3 Japanese eggplant
½ cup olive oil
½ tsp. Togarashi pepper spice
1 Tbsp. lemon thyme leaves, chopped
¼ tsp. sea salt flakes
1⁄8 tsp. freshly ground black pepper
Smoked Almond Risotto:
1 ½ cups chicken broth, hot
4 Tbsp. unsalted butter
¼ cup onions, finely chopped
½ cup Andouille sausage, diced
1 Tbsp. extra virgin olive oil
½ cup red rice
1⁄3 cup heavy cream
4 Tbsp. freshly grated Parmesan cheese
¼ cup roasted smoked almonds, crushed
to taste, sea salt and freshly ground black pepper
Pomelo Kalbi Marinade:
¼ cup organic pomelo, zested and juiced
1⁄3 cup sweetened soy sauce
1 tsp. hot chili oil
½ tsp. sambal
1 tsp. ginger, freshly grated
2 Tbsp. seasoned rice vinegar
1 tsp. garlic, peeled, finely chopped
1⁄3 cup scallions, minced
2 Tbsp. cilantro leaves, finely chopped
1 tsp. mint leaves, finely chopped
Barbecued Jumbo Mexican Shrimp:
18 Ocean Garden Authentic Mexican
Shrimp, U-10 size, shell on
18 large chive sprigs, blanched
* * *
for garnish, 6 edible flowers
for garnish, ½ cup coriander sprouts
for garnish, 1 Tbsp. pumpkin seed oil
For Japanese Eggplant: Preheat grill. Cut Japanese eggplant into 18 1/2" thick slices. Toss with remaining ingredients. Place eggplant on grill. Cook for 2 minutes on each side until golden brown.
For Smoked Almond Risotto: In small saucepan, bring chicken broth to a boil. Reduce heat and hold at simmer while preparing rice. In saucepan, melt 1 Tbsp. butter over medium heat. Add onions and sausage. Cook until onions are wilted, stirring constantly. Add olive oil and rice. Stir until grains are coated. Add 1/2 cup chicken broth to rice. Stir occasionally until liquid is absorbed. Repeat process with additional 1/2 cup chicken broth. Do not overcook. Rice should be firm, al dente. If rice is not sufficiently cooked, add remaining chicken broth. Stir in Parmesan cheese, remaining butter, cream and almonds. Combine well. Bring to simmer. Adjust seasoning with salt and pepper. Divide into 6 3-oz. ramekins.
For Pomelo Kalbi Marinade: Combine all ingredients in mixing bowl. Mix well.
Barbecued Jumbo Mexican Shrimp: Butterfly shrimp lengthwise. Remove the vein and discard. Place shrimp in shallow dish, shell side down. Pour marinade over. Let stand 10 minutes. Remove shrimp from marinade. Place on barbecue, flesh side down over hot coals. Cook 2 minutes. Flip over. Baste flesh with marinade. Finish on shell side. Cook until opaque. Tie up tail with chive sprig on the second knuckle from the tail. Place marinade in small saucepan over medium heat. Reduce by 1/4.
For presentation: Unmold risotto in center of warm, large serving plate. Top with coriander sprouts. Lean prawns upright around risotto. Place eggplant between each prawn. Drizzle pumpkin seed oil and marinade around plate. garnish with edible flower.
OCEAN GARDEN AUTHENTIC MEXICAN SHRIMP