GARLIC & DAFFODILS ~ (FRIDAY NIGHT SEAFOOD FEAST) HERB~SKEWERED GARLIC LEMON PRAWNS / SPRING RISOTTO

HERB~SKEWERED GARLIC LEMON PRAWNS

~ Luscious lemon, garlic and herbs ... as good as it gets!

24 peeled, deveined and uncooked Prawns

5-6 cloves minced garlic

1/2 cup Chardonnay

1/4 cup extra-virgin olive oil

2 tsp. Worcestershire sauce

1 large bunch chopped fresh basil

1 tsp. chopped fresh rosemary

1 tsp. chopped fresh thyme

freshly ground black pepper to taste

juice and zest of 2 lemons

Combine garlic, Chardonnay, olive oil, Worcestershire sauce, basil, rosemary, thyme, cracked pepper, lemon juice and zest. Pour over prawns and marinate 2-3 hours.
Remove from marinade and thread on skewer. Grill prawns until pink, about 3-7 minutes, turning occasionally. Baste with marinade. Serve with Spring Risotto and fine bottle of Michigan Chardonnay. (4 servings)

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SPRING RISOTTO

6 cups organic chicken broth

or low-sodium vegetable stock

1/4 cup extra-virgin olive oil

1 finely chopped Vidalia or sweet onion

2 cups arborio rice

1 lb. trimmed asparagus sliced diagonally

4 diagonally sliced scallions

1/2 cup frozen peas (thawed)

1/2 lb. coarsely chopped spinach leaves

coarse salt & freshly ground pepper

crumbled goat cheese (or freshly grated Parmesan)

Bring 5 cups of stock to simmer in medium saucepan. In another saucepan, heat 2 tablespoons of olive oil. Add onion and cook over moderate heat, stirring occasionally until translucent. Add rice and cook, stirring for 1 minute. Add 1 cup of hot stock and cook, stirring until stock is absorbed before adding more. Continue cooking until rice is al dente and liquid thickened, about 20 minutes total.
Meanwhile, heat remaining 2 tablespoons of olive oil in large skillet. Add asparagus and scallions and cook until just tender, about 2 minutes. Add peas and spinach and cook until spinach is wilted, about 1 minute. Add remaining cup of stock and season with salt & pepper and bring to simmer. Remove from heat.
Stir vegetables and liquid into risotto and cook until rice is creamy, about 1 minute. Season with salt & pepper. Spoon risotto into bowls and serve topped with cheese. (4-6 servings)

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