Pomelo Kalbi Glazed Barbecued Mexican Jumbo Shrimp
Smoked Almond Risotto, Coriander Sprouts, Pumpkin Seed Oil

serves six as an appetizer

Japanese Eggplant

Ingredients:

3 Japanese eggplant
1/2 cup olive oil
1/2 teaspoon togarashi pepper spice
1 tablespoon lemon thyme leaves, chopped
1/4 teaspoon sea salt flakes
1/8 teaspoon freshly ground black pepper

Preparation:

Preheat grill. Cut Japanese eggplant in 18 half inch thick slices. Toss with remaining ingredients. Place eggplant on grill. Cook for 2 minutes on each side until golden brown.

Smoked Almond Risotto

Ingredients:

1 1/2 cups chicken broth, hot
4 tablespoons unsalted butter
1/4 cup onions, finely chopped
1/2 cup Andouille sausage, diced
1 tablespoon extra virgin olive oil
1/2 cup red rice
1/3 cup heavy cream
4 tablespoons freshly grated Parmesan cheese
1/4 cup roasted smoked almonds, crushed
** sea salt and freshly ground black pepper

Preparation:

In small saucepan bring chicken broth to boil. Reduce heat and hold at simmer while preparing rice.

In saucepan, melt 1 tablespoon 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. Do not boil. Adjust seasoning with salt and pepper. Divide in to 6 3-ounce ramekins.

Pomelo Kalbi Marinade

Ingredients:

1/4 cup organic pomelo, zested, juiced
1/3 cup sweetened soy sauce
1 teaspoon hot chili oil
1/2 teaspoon sambal
1 teaspoon ginger, freshly grated
2 tablespoons seasoned rice vinegar
1 teaspoon garlic, peeled, finely chopped
1/3 cup scallions, minced
2 tablespoons cilantro leaves, finely chopped
1 teaspoon mint leaves, finely chopped

Preparation:

Combine all ingredients in mixing bowl. Whisk well.

Barbecued Jumbo Mexican Shrimp

Ingredients:

18 Ocean Garden Authentic Mexican Shrimp, U-10 size, shell on
18 large chive sprigs, blanched

Preparation:

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 two minutes. Flip over. Baste flesh with marinade. Finish on shell side. Cook until opaque. Tie up tail with chives sprig at the second knuckle from the tail. Place marinade in small saucepan over medium heat. Reduce by 1/4.

Presentation:

Ingredients:

6 edible flowers
1/2 cup coriander sprouts
1 tablespoon pumpkin seed oil

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.

Executive Chef Bernard Guillas, The Marine Room, La Jolla