Super Bowl Sunday is the No. 1 at-home party event of the year, even
bigger than New Year's Eve. That said, it's likely you are hosting or
attending a Bowl bash. Which means get out the recipe box.
Chili, Buffalo wings, dips, meatballs and football-themed sweets are in
order of course, but you can score even bigger points with that impressive
crowd pleaser known as shrimp.
The tasty crustacean is such a Super Bowl staple, says Jackie Zepeda, a
national spokesperson for BJ's Wholesale Club, that the amount the company
sells leading up to game day is mind-boggling.
"Enough bags of shrimp," Zepeda says, "to stretch the length of 85 football
fields."
You can't beat shrimp cocktail as an appetizer, Zepeda says, and you can
make it even tastier by first poaching the shrimp in another Super Bowl
staple - beer.
Scented with garlic, lemon and Old Bay, the beer bath infuses the shrimp
with subtle flavors that pair perfectly with a garlicky homemade cocktail
sauce.
For an easy hot shrimp appetizer, check out Chili-Garlic Shrimp, seasoned
the party-pleasing flavors of Buffalo wings. The shrimp is dusted in wing
spices, then skillet-sauteed and garnished with cilantro and lime. Whether
it's hot or cold shrimp you prefer, both recipes are super easy. Each goes
together in 20 minutes from start to finish.
SHRIMP POACHED WITH BEER, OLD BAY AND LEMON
1 (12-ounce) bottle of beer (any kind you like)
2 teaspoons kosher salt
3 lemons, halved
3 bay leaves
1 handful of fresh thyme sprigs
1 head of garlic, split horizontally
1 tablespoon Old Bay seasoning
2 pounds jumbo shrimp, fresh or frozen
Lemon wedges for serving
Yields 8 appetizer servings.
Fill large pot with about 2 quarts of water. Add beer, salt and squeeze in
lemon juice. Add squeezed lemon halves, bay leaves, herbs, garlic and Old
Bay. Bring to a boil over medium-high heat and simmer for 5 minutes to
infuse water with the aromas. Reduce heat to medium-low and add shrimp.
Simmer, uncovered, for 2 to 3 minutes or until shrimp are bright pink.
Drain shrimp and transfer to a bowl. Chill shrimp thoroughly. When chilled,
peel and devein shrimp. Serve with lemon wedges and homemade cocktail sauce
(recipe follows).
COCKTAIL SAUCE
1/2 cup ketchup
1/4 cup grated fresh or prepared horseradish
1 teaspoon minced garlic
Juice of 1 lemon
A few drops of hot pepper sauce
Yields 3/4 cup.
Stir together all ingredients in a bowl and chill for about an hour to allow
the flavors to come together.
- "Eat This Book" by Tyler Florence (Clarkson Potter, $32.50).
CHILI-GARLIC SHRIMP
1 pound peeled and deveined fresh large shrimp
1 (1.6-ounce) package buffalo wing seasoning
5 tablespoons unsalted butter
2 teaspoons bottled minced garlic
1/4 teaspoon (or more, to taste) red pepper flakes
1/4 cup coarsely chopped fresh cilantro
2 teaspoons lime juice
Lime wedges (optional)
Yields 4 servings.
Rinse shrimp with cold water, drain and pat dry with paper towels. Combine
shrimp and buffalo wing seasoning in large plastic bag and shake to coat
evenly. Set aside.
In large skillet over medium heat, combine butter, garlic and red pepper
flakes. When butter has melted, increase heat to medium-high, being careful
not to burn butter or garlic.
Add shrimp when butter begins to pop and sizzle. Cook and stir for 4 to 5
minutes, or until shrimp are opaque and cooked through. Be careful not to
overcook.
Remove pan from heat and stir in cilantro and lime juice. If desired,
garnish with lime wedges. Serve hot.
