subject: Preparing Quick And Simple Shrimp Meal [print this page] Football period means party time, and nothing is more fun than tailgating with close friends just before the big game.
Joe Cahn, the self-proclaimed "commissioner of tailgating," suggests celebrating in design with Crazy American shrimp, a finger food that easily complements beer, wine and soft drinks.
"Wild American shrimp go fantastic with tailgating mainly because it is simple, basic and good," said Cahn, who has driven 250,000 miles visiting thousands of cities and eaten his way via more than 370 tailgate parties.
Crazy American shrimp is caught off the Gulf and South Atlantic coasts. A great deal in the shrimp consumers consume is pond-raised and imported.
"You possess a choice and may perhaps not realize that you are eating shrimp grown in ponds and imported to this country," Cahn said. "And shrimp through the Gulf and Atlantic just tastes much better."
Wild American shrimp can be cooked in advance of time or grilled minutes before serving. Lower in weight and packed with flavor, protein and cardio-protective omega-3 fatty acids, it gives party-goers plenty of energy to cheer for their favorite team.
For the next tailgating celebration, attempt this effortless recipe from Wild American Shrimp Inc..
GRILLED TEXAS Crazy AMERICAN SHRIMP
(Makes 6 servings)
1/4 cup vegetable oil
1/4 pot tequila
1/4 pot red wine vinegar
a couple of tablespoons Mexican lime juice
1 tablespoon ground red chiles
1/2 teaspoon salt
2 cloves garlic, finely chopped
one red bell pepper, finely chopped
24 big raw shrimp, peeled and
de-veined (tails left on)
Mix all substances except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour.
Remove shrimp from marinade, reserving liquid. Thread four shrimp on each and every of six (8-inch) metal skewers. Grill above medium coals, turning once right up until pink, 2 minutes to 3 minutes on every single side.
In a non-reactive saucepan, bring marinade to a boil. Cut down heat and simmer, uncovered, until bell pepper is tender, about 5 minutes. Serve with shrimp.
