Grilled Prawns with Squid Ink Risotto

Specialities:

Chef Paul Mattison's Grilled Prawns with Squid Ink Risotto and Bell Pepper Sauce

serves two people

Shrimp

1 lb of large prawn, peeled and deveined

4 bamboo skewers, soaked in water

3 cloves garlic, chopped

4 tablespoons of olive oil pinch dry oregano

Risotto

1 cup Arborio rice

3 tablespoons of olive oil

½ cup Spanish onions, diced small

4 cups chicken stock

2 package of squid ink (about .15 of oz each)

2 tablespoon of butter

Bell Pepper Sauce

1 large red bell pepper, roasted, seeded, and chopped

1 clove garlic

½ cup olive oil

salt and pepper to taste

Procedure

Preheat the grill to 350 degrees. Combine the garlic, olive oil, and oregano; add it to the prawns, skewer them with the presoaked skewers, set aside. in a medium size pot, add the olive oil, and the onions at medium heat; while constantly stirring, add the rice, and cook for thirty seconds; slowly incorporate the stock a little at the time, add the ink half way trough the cooking process; continue to add all the remaining liquid, finish with butter, season with salt and pepper to taste and set aside. Place the marinated prawns on the grill for three minutes or until cooked all the way. For the sauce, place the pepper and garlic in a blender, purée until smooth, slowly incorporate the olive oil, season with salt and pepper to taste. Serve the risotto in pasta bowls, place the shrimp on top half way into the rice, garnish with the sauce.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison s
®Chef Paul Mattison, 2009