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
- 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
- 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.
- 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.
Enjoy the big game with these super sips.
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
- Rock Shrimp, peeled and cleaned
- Buttermilk – as needed
- All-purpose flour- as needed
- 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
- Pre-heat fryer to 350 degrees
- 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.
- Place shrimp in a separate bowl. Add buttermilk to shrimp, just enough to coat the shrimp.
- Add a small amount of salt and pepper to the shrimp and thoroughly mix until coated.
- Add shrimp slowly to the bowl of flour
- Mix shrimp with hands until coated with flour and no longer feels wet
- Place shrimp in fryer basket and lower into the fryer
- Allow to cook for 3-5 minutes or until golden brown
- Remove shrimp from fry basket and drain off excess oil
- In a separate bowl, add shrimp and small amounts of sriracha aioli to taste
- 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.