The opportunity and honor to be able to nourish people’s lives with my food, to be the foundation for someone getting the nutrition they need, to have guests indulging on culinary creations provide by my team.
| INGREDIENTS | DIRECTIONS |
|---|---|
Prawns with Spaghetti Squash 11 lbs pound spaghetti squash, to yield 3 cups of strands 20 slices zucchini, diagonally cut 3 inches long by ½ inch thick 6 tbsp olive oil, divided 2 tsp sea salt, divided 3 ¼ tsp freshly ground black pepper, divided ½ cup unsalted butter ½ cup diced red bell peppers (1/4-inch pieces) 12 Spot Prawns (2 oz), shelled, deveined, loosely skewered tail to head on 2 skewers ½ cup Basil-Garlic Butter, softened 4 basil sprigs PESTO BEURRE BLANC ⅓ cup Beurre Blanc 2 tbsp Basil Pesto, at room temperature |
1 Cut the squash in half and remove the seeds. Place upside down in a steamer pan and steam for 12 to 14 minutes, or until the spaghetti strands can be removed easily. Cool slightly and then pull out all of the spaghetti strands. Spread the strands on a sheet pan to cool. Do not use any chunks of squash. Set aside until needed. 2 Prepare the Pesto Beurre Blanc: Prepare the beurre blanc. Add the pesto to the warm beurre blanc. Keep warm until needed. 3 Preheat the grill of a grill pan to medium-high. 4 Brush the zucchini slices with 2 tablespoons olive oil and season with 1 teaspoon salt and ¾ teaspoon pepper. Place on the hot grill or grill pan and cook for 45 to 60 seconds, then change the angle to create diamond grill marks and cook for another 45 to 60 seconds. Turn the slices over and repeat the process. Don’t overcook—keep the zucchini al dente, very al dente, if it is to be reheated (see note). Place 5 zucchini slices on each plate, in a star pattern. 5 Melt the butter and 4 tablespoons olive oil in a sauté pan over medium heat. Add the bell peppers and spaghetti squash, and cook until heated through but the spaghetti strands are still evident—not mushy! Season with ½ teaspoon salt. Evenly distribute and mound the squash in the center of each plate, slightly overlapping the zucchini. 6 Brush the skewered shrimp with softened basil-garlic butter and season with ¼ teaspoon salt and ½ teaspoon pepper. Place the prawns on the grill. Cook on medium-high for 2 minutes, then turn them over and baste with basil-garlic butter. Cook to 120-125°F, then baste and season the shrimp with ¼ teaspoon salt and ½ teaspoon pepper before removing from the grill. Twist and spin the skewers to remove the prawn. 7 Place the shrimp around the outside edges of the spaghetti squash, each prawn propped up on a zucchini slice, with the tail side pointed up. Drizzle the prawn and zucchini with the pesto beurre blanc. Garnish with the basil sprigs. 8 Note: Reheat the zucchini in the oven at 350˚F. |
Ingredients
Directions
Cut the squash in half and remove the seeds. Place upside down in a steamer pan and steam for 12 to 14 minutes, or until the spaghetti strands can be removed easily. Cool slightly and then pull out all of the spaghetti strands. Spread the strands on a sheet pan to cool. Do not use any chunks of squash. Set aside until needed.
Prepare the Pesto Beurre Blanc: Prepare the beurre blanc. Add the pesto to the warm beurre blanc. Keep warm until needed.
Preheat the grill of a grill pan to medium-high.
Brush the zucchini slices with 2 tablespoons olive oil and season with 1 teaspoon salt and ¾ teaspoon pepper. Place on the hot grill or grill pan and cook for 45 to 60 seconds, then change the angle to create diamond grill marks and cook for another 45 to 60 seconds. Turn the slices over and repeat the process. Don’t overcook—keep the zucchini al dente, very al dente, if it is to be reheated (see note). Place 5 zucchini slices on each plate, in a star pattern.
Melt the butter and 4 tablespoons olive oil in a sauté pan over medium heat. Add the bell peppers and spaghetti squash, and cook until heated through but the spaghetti strands are still evident—not mushy! Season with ½ teaspoon salt. Evenly distribute and mound the squash in the center of each plate, slightly overlapping the zucchini.
Brush the skewered shrimp with softened basil-garlic butter and season with ¼ teaspoon salt and ½ teaspoon pepper. Place the prawns on the grill. Cook on medium-high for 2 minutes, then turn them over and baste with basil-garlic butter. Cook to 120-125°F, then baste and season the shrimp with ¼ teaspoon salt and ½ teaspoon pepper before removing from the grill. Twist and spin the skewers to remove the prawn.
Place the shrimp around the outside edges of the spaghetti squash, each prawn propped up on a zucchini slice, with the tail side pointed up. Drizzle the prawn and zucchini with the pesto beurre blanc. Garnish with the basil sprigs.
Note: Reheat the zucchini in the oven at 350˚F.