Poached Santa Barbara Spot Prawn with Wilted Swiss Chard, Charred Winter Squash and Chimichurri

From Pelican Grill Chef 
Luke Turpin

Ingredients

• 8 Santa Barbara spot prawn
• 8 leaves Swiss chard, cleaned
• 1 butternut squash, peeled 
and sliced
• Salt and pepper to taste
• Thyme, to taste
• Dried chili arbol, to taste
• For court bouillon
• ¼ yellow onion, roughly chopped
• 1 celery stalk, roughly chopped
• 1 fennel frond, roughly chopped
• ½ carrot, roughly chopped
• ½ shallot, roughly chopped
• 2 garlic cloves, smashed
• 1 bay leaf
• 1 tbsp whole peppercorns
• ½ cup white wine
• Extra virgin olive oil
• Juice from ½ lemon
• Salt, to taste

For chimichurri

• ½ bunch parsley, minced
• 3 sprigs oregano, minced
• 6 chives, minced
• 1 small rosemary sprig, minced
• 1 garlic clove, minced
• ¼ shallot, minced
• 1 tbsp chili flakes

Fill a large pot with a gallon of water and the court bouillon ingredients, then bring to a boil. Reduce heat and simmer for 10-15 minutes.

Gently add prawns to the pot; simmer for approximately 6-8 minutes, then remove from heat and set aside. Season Swiss chard lightly with salt and pepper, then char on the grill 
or wilt in a medium sauté pan.

Toss butternut squash with olive oil, salt, pepper and thyme. Char squash on the grill 
or in the oven at 450ºF for approximately 
15 minutes or until dark brown. Garnish 
with sliced dried chili arbol.

In a separate bowl, combine chimichurri ingredients.

Mix chard and squash together and divide evenly among 4 plates. Place prawns on top and drizzle with chimichurri to serve (court boullion may be discarded).

Pelican Grill is located at Pelican Hill Golf Club.^®