Atlantis of Kilmore Quay | Cajun prawns rested on a creamy spinach…
Cajun prawns rested on a creamy spinach risotto by Siobhán Devereux Doyle
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Cooking tools:
- Grill
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Stove
- Wooden spoon
- Spatula
- Serving bowl
- Measuring cup
Ingredients
- 8 oz Arborio Rice
- 1 Large onion, diced
- 2 oz Garlic butter
- 1 Baguette, sliced
- 1 oz Butter
- 4 oz Light cream cheese
- 1 1/4 Pints vegetable stock
- 14 Large prawns, marinaded in Cajun oil
- 1 Lemon
- 1 tsp Crushed garlic
- 3 oz Spinach
- 2 tbsp Olive oil
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