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Recipe for :

Zucchini wrapped Prawns with wilted Spinach and Red Pepper Aioli

Master Chef Paul MattisonMaster Chef Paul Mattison hails from upper New York State. After listening to all his 'nonna' (who came from Puglia in southern Italy) told him about Italian cuisine he went to the prestigious Culinary Institute of America to train as a chef.

Following success as chef in a noted Aspen restaurant Paul moved to Sarasota on the Gulf Coast of Florida. Here in ten short years he took 'The Summerhouse Restaurant' from near dereliction to being, not only one of Sarasota and Florida's top spots but to also being named by the Wine Spectator as being in the world’s top two hundred restaurants.

More recently he has opened his latest downtown Sarasota meeting place Mattison's City Grille and more recently Mattison's Steak House & Wine Bar on Longboat Key. With experience gained from his TV cookery classes and lessons at his home and around Florida his relaxed style and charm is becoming legend. Since 1998 Paul has been a regular traveller to Italy bringing a party of enthusiasts on a cooking vacation to experience the real Italy.

For more information visit www.mattisons.com

Ingredients

For Shrimp:
Zucchini, thinly sliced
Shrimp, large
Olive Oil
Broth

For Spinach:
Olive Oil
Spinach
Carrots
Escarole
Leeks
Yellow Squash
Garlic
Balsamic Vinegar
Salt & Pepper

For Red Pepper Aioli:
Roasted Red Peppers
Oil
Shallots
Fresh Basil
Garlic
Egg Yolk
Salt & Pepper

Method

To prepare Shrimp:

  • Wrap Shrimp with Zucchini.
  • Sear in Olive Oil.
  • Add Broth
  • Simmer until al dente.

To prepare Spinach:

  • Sauté Carrots, Leeks, Yellow Squash and Garlic in Olive Oil.
  • Add Spinach and Escarole, cook to wilt slightly.
  • Season to taste with Salt & Pepper and Balsamic Vinegar.

To prepare Red Pepper Aioli:

  • Puree all ingredients except oil in blender or food processor.
  • While blending, slowly add Oil.

Master Chef Paul Mattison
www.mattisons.com

© Chef Paul Mattison Recipe

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