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)