Recipe - by Chef Dean

Rosemary Roasted BBQ Prawns with Melted Spinach and Garlic Confit

Serves 4

Ingredients:

1 Lbs gulf prawns

4 oz fresh rosemary

16 oz  of melted spinach or polenta

6 oz of BBQ sauce 

1-cup chicken stock or vegetable stock

2 oz grated Parmesan

2 oz grape seed oil

Salt & pepper to taste

4 oz grape seed oil

To Prepare:

BBQ Prawns:

Place 2 oz of grape seed oil in a hot sautéed pan. Add the prawns one by one and sautéed approximately 4 minutes. Add the fresh rosemary and salt and pepper to taste. Nape the BBQ sauce over the prawns and remove from heat.

Melted Spinach or Polenta

In a saucepot add 1 cup half and half or chicken stock. Bring to a boil and add polenta. Stir vigorously adding the 4 oz of grape seed oil and 2 oz of fresh Parmesan. Cook until grains are tender. And remove from heat. For spinach the same applies. Add garlic confit to spinach.

To Serve:

Place 4 oz of spinach or polenta in the center of plate. Place the salmon around the spinach or polenta. And serve