Sonoma Modern American Roasted Prawns in Lentil Gazpacho Serves 6
Lentils ½ onion diced 1 carrot diced 1 stalk celery diced 1 bay leaf 1! chopped garlic 1 ½ tsp ground Mediterranean five spice ½ cup chopped tomato 1 cup dried green lentils 2 ½ cups water or vegetable stock 1 tsp sea salt ½ tsp ground black pepper Cook onion, carrot, celery, bay in 2 T olive oil over low heat till softened. Add garlic and spice. Cook 1 minute. add tomato and cook 1 minute. Add stock and simmer until lentils are soft, creamy, but not firm. Most of the liquid should be reduced. Season with salt and pepper. Cool in ice bath.
Prawns 3 oz (3-4) jumbo prawns per person for appetizer 6 oz (6-8) jumbo prawns for an entrée 3 - 5 T olive oil 1 tsp chopped parsley 1 tsp chopped savory or rosemary 1 - 2 T butter
Mediterranean Five Spice 1 cinnamon stick 1 T cumin 1 T coriander seed 1 T anise seed 2 star anise Grind all.
Gazpacho 1 cups chopped heirloom tomatoes ¼ cup chopped peeled and deseeded cucumber 1 garlic clove 2 T red wine vinegar ½ T salt (1 ½ tsp) Puree all ingredients in a food processor.
Vegetable Garnish ¼ cup fine diced red onion ¼ cup fine diced fennel bulb ¼ cup fine diced cucumber ¼ cup fine diced heirloom tomato ¼ cup fine diced red or purple pepper 2 T chiffonade green and opal basils
Assemble Mix lentils, gazpacho, and garnish. Season with salt, pepper and red wine vinegar. Sauté prawns (they can be grilled, first marinate with oil, herbs and a pinch of five spice) in oil. Turn when prawn is pink on one side. Add butter and herb along with a pinch of five spice. cook slowly turning as needed or cook in 350* oven until cooked. Leave slightly under to prevent toughening. Spoon gazpacho in bowls. Place prawns in center and garnish with arugula, micro greens and a crunchy toast point. Serve and enjoy!!!!!