Recipe Corner:

Bobby Flay brought his culinary charm to the recently concluded South Beach Wine & Food Festival. Thursday Food shares with you today Flay’s grilled shrimp in lettuce leaves with serrano-mint sauce.

Ingredients:

1 pound large shrimp (about 36), peeled and deveined

3 tablespoons Canola oil

Salt and freshly ground black pepper

Serrano-mint sauce (recipe below)

Chili oil, for drizzling, optional

Fresh cilantro leaves.

Method:

Preheat the grill to medium-high. In a large bowl, add the shrimp and the oil and season with salt and pepper, to taste. Toss to coat.

Put the shrimp on the grill and grill until just cooked through, about 1-2 minutes on each side. Be careful not to overcook the shrimp, or they will be tough and rubbery. Remove from the grill to a plate.

Put three lettuce leaves on each of four serving plates and top with three shrimps. Drizzle with the Serrano-mint sauce and with a little chilli oil, if desired. Sprinkle with a few cilantro leaves. Roll up the lettuce leaves, and eat immediately.

Serrano-Mint Sauce

Ingredients:

1 cup tightly packed mint leaves

2 Serrano chillis (chopped)

4 cloves of garlic, chopped

1 (1-inch) piece fresh ginger, peeled and chopped

2 teaspoons sugar

1/4 cup white wine vinegar

2 tablespoons fish sauce

Kosher salt

Method:

Add all the ingredients, except for the salt, in a blender.

Pulse until smooth.

Season to taste, with salt.

Yield: 4 servings

There was too Rachael Ray and her ever so practical Ginger-Garlic Fish in Parchment

Recipe courtesy of Rachael Ray

Ingredients:

Parchment paper

4 (6-7ounce) portions sea bass

Salt and freshly ground black pepper

1 bunch scallions, cut on an angle into 3-inch pieces

1/2 pound Shitake mushrooms, stemmed and sliced

1 (3-4inch) knob ginger, peeled and thinly sliced

3 tablespoons honey

2 tablespoons rice wine vinegar

3 tablespoons Tamari sauce.

Method:

Preheat the oven to 375 degrees F.

Rip off four pieces of parchment to form packets, each about 12 inches long. Season the fish with salt and pepper, to taste.

Put a piece of parchment paper in a shallow dish. In the centre of the paper, stack 1/4 of the scallions and shitakes, slices of ginger and garlic and top with the fish. Combine the honey, vinegar and tamari in a small bowl and pour 1/4 of the sauce over fish. Fold over the top of the parchment paper, then roll the sides in to form a sealed pouch. Repeat with the remaining parchment and ingredients. Arrange the pouches on a baking sheet and roast in the hot oven 12-14 minutes. Remove from the oven and serve.

Yields: 4 servings