Our favorite Dad chef, Peter Reynolds, also known as Father Knows Food, was recently flown out to New York to be a very special guest on Rachel Ray’s Fantasy “Foodball” competition which aired on January 21, 2014. We are very lucky that Peter is sharing his amazing “Foodball” recipe with us. And it looks killer.
Shrimp Triple Grill
(Grilled Shrimp on Grilled Bread w/ Grilled Corn Salsa & Avocado Lime Crema)
Step 1: Avocado Lime Crema
(Made the night before to not only let the flavors develop, but also because it’s easier to transport, no need to bring a blender.)
1 large avocado
1 cup fresh lime juice
1 tsp. cumin
1⁄2 cup chopped cilantro
1 cup sour cream
1 small Serrano pepper, seeded, chopped salt and pepper to taste
Directions – Combine all of the ingredients in a blender and blend until completely smooth. Refrigerate overnight then pour into a squeeze bottle to drizzle over the top of the grilled shrimp.
Step 2: Grilled Corn Salsa
1 large avocado, medium dice
1 orange bell pepper, medium dice
1 large jalapeno, seeded, fine dice
1 large tomato, medium dice
1⁄2 small red onion, fine dice
1 can black beans rinsed and drained
3-4 cobs corn, grilled, kernels cut off
1 Tbsp. fresh lime juice (adds a bit of flavor and keeps the avocado from oxidizing)
salt and pepper to taste
Directions – This is the most time consuming element of this dish so make it before you grill the shrimp and the bread. Grill the corn until it’s cooked and has a bit of char on the cob, while the corn is grilling, prep all of the other ingredients. Once the corn is cooked and had a chance to cool just enough to safely handle it, cut the kernels from the cob and scrape the “pulp” from the cob. Combine all of the ingredients in a mixing bowl and set aside while you prepare the shrimp and the bread.
Step 3: Grilled Bread
2-3 baguettes cut into 1/2 inch thick slices
Directions – Drizzle olive oil over the sliced bread then grill the slices until they have good grill marks on both sides, set aside while your grill the shrimp.
Step 4: Grilled Shrimp
20-30 large shrimp, peeled, deveined, tail off
2 Tbsp. Paprika
2 Tbsp. olive oil
1⁄2 cup lime juice
1 tsp. salt
1 tsp. pepper
Directions – About an hour before you want to serve them, marinate the shrimp in the olive oil, lime juice, paprika, salt and pepper. Grill over the hottest part of the grill until they are just cooked through, 2-3 minutes is all it should take. Set aside.
Step 5: Assembly
Take a piece of grilled bread and put a spoonful of the Grilled Corn Salsa on it, then place 1-2 shrimp on top of the salsa and lastly drizzle the Avocado Lime Crema over the entire thing, take a minute to make sure there is enough of each ingredient so that you get a bit of everything in every bite, and that it looks appetizing, upscale even. Serves 10-15 people.
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