18 Ocean Garden Authentic Mexican Shrimp, U-10 size, shell on
18 large chive sprigs, blanched.
6 edible flowers 1/2 cup coriander sprouts 1 tablespoon pumpkin seed oil
18 large chive sprigs, blanched.
6 edible flowers 1/2 cup coriander sprouts 1 tablespoon pumpkin seed oil
Preparation
18 Ocean Garden Authentic Mexican Shrimp, U-10 size, shell on
18 large chive sprigs, blanched.
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, www.chefbernard.com
The Marine Room, La Jolla, www.marineroom.com
Source:The Mexican Shrimp Council
