Party Bites: Recipes for Super Bowl 50

The matchup is set and Super Bowl 50 is shaping up to be one of two things: either an epic battle of an upstart quarterback (Cam Newton/Carolina Panthers) versus NFL royalty (Peyton Manning/Denver Broncos) in a close game; or, one of the most lopsided matchups in Super Bowl history (Panthers by 21). Whatever the outcome, February 7 is sure to be a party. Make that tailgate—or couch-gate—a hit with these recipes, a variety of handhelds that bring some serious flavor.

You’ve heard of shrimp cups; you’ve bellied up for lobster rolls. But what about shrimp rolls? This recipe flips the script, making mini shrimp rolls with some serious Florida flavor.

Mini Shrimp Rolls

   Serves 24

Ingredients

• 1 lb. medium shrimp, shelled and deveined
• 1/4 cup mayonnaise (more if desired)
• 1 tsp. green curry paste
• 1 tsp. fresh lemon juice
• 1 tbsp. mango chutney        
• 1 tbsp. cilantro, finely chopped
• 24 King’s Hawaiian mini dinner rolls, top sliced
• Pickle slices for garnish

Method:

1. Bring water to a boil in a large saucepan; reduce to a simmer. Add shrimp and poach until the center is opaque—about 2 to 4 minutes. Drain and put in an ice bath to cool.
2. In a bowl, mix mayonnaise, green curry paste, lemon juice, mango chutney, and cilantro; season with salt and pepper, and add more mayonnaise if desired. Chop shrimp into small pieces; add to bowl of mayonnaise mixture and combine thoroughly. Cover and refrigerate.
   

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For those new to the party, rock shrimp is a dynamic treat from the sea. A hard-shell cousin of the ever-popular white and pink shrimp, rock shrimp is more akin to spiny lobster in flavor and texture. This recipe, courtesy of Fort Lauderdale Marriott Pompano Beach Resort & Spa’s Executive Chef Richard Pelliccia, features the deep-water delicacy with a spicy rooster sauce kicker, the perfect bite for those super parties.

Crispy Rock Shrimp with Sriracha Aioli

Ingredients:

• Rock Shrimp, peeled and cleaned
• Buttermilk – as needed
• All-purpose flour- as needed

Sriracha Aioli

Ingredients:

• 4 Cups Mayonnaise
• 1/4 Cup Champagne vinegar
• 1/4 Cup Honey
• 3/4 Cup Sriracha
• 5 each Scallions, fine dice
• 1 1/3 tsp. Cayenne pepper
• 1/2 tsp. Celery salt
• 1/4 tsp. Coriander, ground
• Salt and pepper to taste

Method:

1. Pre-heat fryer to 350 degrees
2. For the aioli sauce, combine all items together with a whisk. Season with salt and pepper to taste. Place aioli in cooler for use later.
3. Place shrimp in a separate bowl. Add buttermilk to shrimp, just enough to coat the shrimp.
4. Add a small amount of salt and pepper to the shrimp and thoroughly mix until coated.
5. Add shrimp slowly to the bowl of flour
6.  Mix shrimp with hands until coated with flour and no longer feels wet
7. Place shrimp in fryer basket and lower into the fryer
8. Allow to cook for 3-5 minutes or until golden brown
9. Remove shrimp from fry basket and drain off excess oil
10. In a separate bowl, add shrimp and small amounts of sriracha aioli to taste
11. Place in a serving dish and enjoy

Recipe and image courtesy of Fort Lauderdale Marriott Pompano Beach Resort & Spa

For Chef Nancy Oakes recipe for Drunken Shortribs with Tomato Chili Sauce and Cabbage Lime Slaw, head to page two.