Madagascar Prawn with Asparagus Risotto

INGREDIENTS: 
10 each Madagascar Prawns, head removed and peeled
1 T Garlic minced
2 oz Olive oil
1 oz Brandy
Salt and Pepper
2 T Shallots minced
2 Cups Lobster Sauce
1 oz Brandy
2 oz Whole butter

Asparagus sauce
1 lb Asparagus chopped (save 1/3 of tips)
1 oz Shallots chopped
2 t Garlic chopped
2 oz White wine
4 oz Chicken stock
4 oz Heavy cream
Salt and Pepper

Risotto
1 1/2 cups Rice
1/3 cup Onions, diced
1 T Garlic, minced
1/4 cup White wine
3 cups Vegetable Stock or chicken stock
1/2 cup Parmesan Cheese powdered
1/4 cup Butter
1 oz Tomato oil for garnish
1 oz Basil oil for garnish

6 oz Asparagus tips
2 oz each Yellow and red tomato concasse
3 T Basil Chiffonade

STEPS:
Marinate prawns with first ingredients. Saute prawns with shallots and deglaze with brandy. Take out prawns and place lobster sauce into pan. Add butter to sauce to make rich and creamy.

Sweat asparagus, shallots and garlic in oil. Deglaze with wine. Add stock and bring to a boil. Whisk in corn starch and add cream. Simmer for 3-4 min. Puree sauce and strain.

For risotto: Sauté onions, garlic, rice in butter for 1-2 min. Deglaze with wine. Add stock then cover pot and put into 350 degree oven and cook like pilaf for 20-30 min. or until done. Take out of oven and fold in cheese and asparagus sauce.

Sauté asparagus tips h shallots and garlic. Deglaze with wine and then add tom. And basil. Season to taste.

Grand Hotel Marriot
1 Grand Blvd.
Point Clear, AL 36564
Phone:(251) 928-9201
www.marriott.com

SPECIAL EVENT INFORMATION:
The Grand Hotel Marriot is hosting the Laurent Perrier Champagne dinner on Friday Sept. 12th. The Champagne House of Laurent Perrier is one of the premire champagne houses in France. The menu features Langoustine with Asparagus Risotto, Terrine of Foie Gras, pear compote and a Pear Champagne soda, Rose Petal sorbet, Margret Canard, Duck confit with Sweet Potato Rosti, Celeriac and Grand Manier Demi

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