Seared Jumbo Shrimp over Crab Basmati Rice drizzled in a Yellow Pepper Coulis

Red Pepper Relish

• 4 large red peppers (cored and diced)
• ¼ cup red wine vinegar
• ¼ cup sugar

Place all ingredients in food processor and blend for 45 seconds. Remove and place in sauce pan. Cook on low heat and reduce until dry. Set aside to cool.

Yellow Pepper Coulis

• 6 yellow peppers (cored and diced)
• ½ pound diced cold butter
• ½ cup diced Spanish onion
• 4 cups clear vegetable stock/water
• pinch of cayenne
• salt and pepper to taste

Sweat onions, peppers, cayenne, salt and pepper with 3 Tbs. of the butter for 4 minutes on medium heat. Add vegetable stock and bring to a boil. Then reduce heat and simmer for 10 minutes. Blend in blender for 1 minute. Then blend 45 seconds more while adding the remaining butter. Set aside.

Crab Basmati Risotto

• 4 cups cooked basmati rice
• ½ cup crab meat
• 1/8 cup heavy cream
• 4 Tbs. chopped parsley
• 2 Tbs. minced shallots
• 2 Tbs. chopped butter
• salt and pepper to taste

On medium heat, place butter, carrot and rice in sautÈ pan. Once butter has melted, add ½ the cream, and mix constantly until all cream is absorbed. Add remaining cream, crab, parsley, shallots, salt and pepper, and repeat.

Seared Jumbo Shrimp

• 8 jumbo shrimp
• fresh lemon juice
• 4 Tbs. butter
• salt and pepper to taste

In frying pan over med.-high heat, place butter. Squeeze lemon juice over shrimp and season with salt and pepper and sear in pan for 2 minutes on one side. Flip shrimp. Place in a preheated 350 degree oven for 5 minutes.

Assemble the Plate

Place 2-in. high ring mold or cup in center of plate and fill mold with packed rice. Remove ring mold. "Marry" 2 shrimp and place gently on top of rice. Warm coulis and drizzle on the plate around the rice. Place a dollop of red pepper relish on top of the shrimp.

Serve and enjoy!