Roasted Prawns In Lentil Gazpacho

Sonoma Modern American
Roasted Prawns in Lentil Gazpacho
Serves 6

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.

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.

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

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!!!!!