Peri Peri Prawns
Serves  4

Ingredients

24 large shrimp
3 cups white wine
4 table spoons Butter
Vegetable oil
1 zucchini
1 yellow squash
1 large carrot
kosher salt
Peri Peri  or subistute Siricha hot sauce
1  finely diced Shallot
1 cup Basmati Rice

Rice

Place 1 tea spoon of butter in a pot. Add the shallot and sweat. Add the rice and 2 cups of water. Cook rice to the package instructions.

Vegetables

Cut ends off all vegetables and discard. Using a peeler clean the carrot. Either use a mandolin or carefully julienne all of the vegetables. Take a sauté pan and get hot, add 1 table spoon of veg oil. Toss the vegetables in the pan and add one pinch of salt and white pepper. Toss for 1 minute and remove from heat.

Shrimp

Place all the shrimp on a sheet pan or clean cutting board. Sprinkle with salt, white pepper and Peri Prei on both sides (the more Peri Peri you add the hotter it will be) if using Siricha add with the wine.
Use a large sauté pan or 2 smaller ones to cook the shrimp, do not overcrowd. Get your pan hot and add 1 table spoon veg oil. Slide the shrimp into the hot pan and let seer on the first side. Turn the shrimp and seer second side. Add the wine and cook for three minutes. Take off the heat until ready. Add the butter and heat up again. Stir until the butter and wine are emulsified. Take off the heat and serve.

To plate

Take 4 round plates. Use a ramekin to mold the rice and place in the middle of the plates. Lean 6 shrimp up against the rice tower. Pour the pan sauce round the rice to create a mote. Take your vegetables and place on top of the rice and top with potato crisp straws to garnish.

Here’s the recipe for Shellfish Cassoulet that chef John Tan cooked at the Orlando Home Show.

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Here are the recipes that chef John Mooney of Highland Manor cooked at the Orlando Home Show.

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Here’s the Mushroom Risotto that chef Scott Hunnel of Victoria & Albert’s cooked at the Orlando Home Show.

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Here’s the recipe for chef Bruno Vrignon’s Sea Bass with Salmon Mousse, which was demonstrated on the ScottJosephOrlando.com Cooking Stage today.
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Here’s the recipe for the Lemongrass Shrimp Summer Rolls that chef Greg Richie prepared on Fox35 this morning. Richie will be demonstrating how to make the rolls again Saturday on the ScottJosephOrlando.com Cooking Stage at the Orlando Home Show. Tickets are still available, and I’m still offering them half off: $5 with no restrictions (other discounted tickets restrict you to certain hours). Just go to the Home Show Web site and type SJO where it asks for a promotional code.

Keep reading for Richie’s recipe.

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To commemorate the premiere of the ScottJosephOrlando.com Cooking Stage at the Orlando Home Show, Scott is offering a chance to win dinner with him at Park Plaza Gardens.

One reader of Scott Joseph’s Orlando Restaurant Guide and a guest will accompany Scott on a visit to the Winter Park landmark for an updated review. You’ll have appetizers, entrees and desserts, evaluate the ambience and decor, and critique the service — and Scott will use your comments in the review.

The contest is open to all registered users of Scott Joseph’s Orlando Restaurant Guide. No purchase is necessary (or even possible). Simply go to the registration page and sign up. (If you are already registered as a user at Scott Joseph’s Orlando Restaurant Guide, you’re already entered!) Registration must be completed by 10 p.m. E.S.T., Wednesday, September 23, 2009. A random drawing will occur on Thursday, September 24, 2009. The winner will be notified by e-mail.

Date of dinner will be mutually agreed upon but must be scheduled before January 31, 2010. Prize has no cash value. Transportation to and from the restaurant is the responsibility of the winner.

Since 1994, Hunnell has dazzled diners as the chef of this elegant, 50-seat restaurant and drawn national and international applause for his American regional cuisine with classical influences served in a sophisticated ambience. Under Chef Hunnel, Victoria & Albert’s is Central Florida’s only AAA Five-Diamond status restaurant. The restaurant was rated No. 1 in Orlando and among the Top 10 in the country by the Zagat Guide. Originally from the Chicago area, Hunnel graduated from the Joliet Culinary Program, where he worked in the Renaissance Hotel with three master chefs. After graduation,
he began working in Chicago restaurants including the prestigious Carson, Pierce and Scott, and the Executive House Hotels. He and his wife, Marianne, also a chef, both were recruited in 1989 to work for Walt Disney World Resort. He was tapped as chef for Victoria & Albert’s in 1994.

Scott Hunnel will appear on the ScottJosephOrlando.com Cooking Stage on Saturday at 4:30 p.m. following an appearance by Ty Pennington.

Chicago born and bred, Chef John Mooney trained at the Kendall Culinary School and completed his internship as Tourant atop the prestigious John Hancock Centre. He later became sous chef of Red Sage. After time spent in New York City at Tapika and Michael Jordan’s’ Steak House, Chef Mooney joined the opening team at Heartbeat. He was then promoted to executive chef at the five star luxury ‘W’ Hotel. By 2004, Mooney joined Michel Nischan to open PURE, which was recognized by Conde Nast as one of the top 20 restaurants globally in 2006. Mooney then partnered with Mick O’Sullivan and industry veteran, Paul Nicaj, at Highland Manor, and since then received recognition by the James Beard Foundation as one of the “Best Hotel Chefs in America.”

John Mooney will conduct a cooking demonstration on Sunday at 1:30 p.m.

From the age of 12, Chef Tan worked for his family-owned restaurant in Singapore. Later, he attended a hotel and catering school attached to an apprenticeship studying French cuisine under a European master chef at the Mandarin Hotel. Following graduation, he trained in the main kitchen at the Elbow Beach Hotel in Bermuda. Three years later, he moved to the United States and served as Assistant Chef Garde Manager at the Grand Central Hyatt New York. Relocating to Baltimore, he honed his executive chef skills at well-known landmark restaurants, hotels, and country clubs, and became active in many food competitions, earning several metals and judges awards. Today, he is Executive Chef for the highly-recognized Park Plaza Garden Restaurant located in Winter Park. He is a member of the American Culinary Association, National Restaurant Association, and Chaine Des Rotisseurs.

Joh Tan will cook on Sunday at 3:30 p.m. on the Cooking Stage.