Grilled White Prawns with Gorgonzola

From: Chef Scott Boone, Mill Creek Country Club, Mill Creek, WA.

Yield: 4 servings, 6 prawns per skewer.

24 Ocean Garden Mexican White Prawns, size 16/20 count, peeled and deveined, tail-on,
24 6" bamboo skewers, soaked in water

SUPPLI (ITALIAN STUFFFED RISOTTO CROQUETTE):
1 lb. Arborio rice
1/2 gallon chicken stock
1 cup grated Reggiano Parmigiano cheese
1 cup crumbled Gorgonzola cheese
1 pinch saffron
1 cup sun-dried tomatoes (reconstituted in hot water)
1 cup olive oil
as needed, oil for deep-frying

FRISEE SALAD:
4 cups frisee lettuce, torn in small pieces
1/2 cup sliced red onion
1/2 cup sliced red pepper
1/4 cup balsamic vinegar, mixed with
1/4 cup extra virgin olive oil

TOMATO BROTH:
3 cups canned tomatoes
3/4 cup extra virgin olive oil
as needed, salt and pepper

ARUGULA OIL:
2 cups arugula leaves
2 cups extra virgin olive oil
to taste, salt and pepper

For Suppli: In a sauce pan, bring chicken stock to boil; add saffron. In large sautè pan, heat olive oil, add Arborio rice, and coat with olive oil. Stirring constantly, add boiling chicken stock 4 oz. at a time. Let rice absorb stock before adding more. Continue this process, stirring constantly until rice is al dente. Add Reggiano Parmigiano. Mix well and cool.

To form suppli: Using an ice cream scoop or hand, form 12 golf ball-size balls. Into the middle of each, place one sundried tomato 1/2 tsp. of crumbled Gorgonzola. Roll into ball sealing stuffing inside. Reserve.

For Frisee Salad: In small bowl, toss frisee with balsamic and olive oil. In middle of large dinner plate, place a hollowed-out soup can 2" in diameter, or P.V.C. pipe cut to this dimension. Place 1/8 of frisee, then sprinkle 1/8 of onions and peppers on top, topped with another 1/8 of frisee. Using a mallet handle, press down on frisee while lifting can/pipe off plate. You should have a neat round of lettuce. Garnish top with more peppers and onions. Repeat with remaining plates.

For Tomato Broth: In food processor, puree tomatoes while slowly adding olive oil, salt and pepper. Heat and reserve.

For Arugula Oil: Combine in food processor. Puree to smooth consistency.

For Presentation: Grill prawns until done, (about 3 minutes per side). While skewers are cooking heat oil in pan or deep fryer to 375°. Cook suppli 3-4 minutes or until cheese in center is melted.

On pre-garnished dinner plate pool tomato broth around frisee salad then place 3 cooked suppli on plate. Place unskewered cooked prawns (2 each) between suppli and around frisee salad. Spoon or drizzle arugula oil around and over all.