Football Food

January 22, 2017

 

 

 

 

 

 

 

 

 

 

More than I like football is football food! Try this recipe for for the big game. Impress your friends. (yeah, I know its not healthy, but hell, you gotta live)

 

Cheers

 

Big Papa Show Stoppa

 

 

STUFFED SHRIMP WRAPPED WITH BACON

 

4 JUMBO SHRIMP ( DEVEINED & BUTTERFLIED )

2 STRIPS BACON ( CUT LENGTHWISE )

8 OUNCES LUMP CRAB MEAT

1/4 ONION ( DICED )

1/4 RED BELL PEPPER ( DICED )

1/2 TEASP. DILL

1/2 TEASP. CAYENNE PEPPER

SALT & PEPPER TO TASTE

1 DASH OF WORCHESTSHIRE SAUCE

1/2 CUP BREAD CRUMBS ( WHITE )

1/2 TEASP BASIL

1/2 TEASP. LEMON JUICE

1 TABLESP. OLIVE OIL & BUTTER

 

FOR STUFFING: MELT BUTTER IN SAUTE PAN & ADD OLIVE OIL. ADD DICED ONIONS, BELL PEPPER, SEASON WITH SALT & PEPPER. ADD CRAB MEAT. ADD DILL, CAYENNE, DASH OF WORCESTSHIRE SAUCE, BASIL, AND LEMON JUICE. COOK FOR 3-5 MINS. ADD BREAD CRUMBS AND INCORPORATE. REMOVE FROM HEAT TO A BOWL AND COOL IN FRIDGE.

 

ONCE STUFFING IS COOL STUFF EACH BUTTERFLIED SHRIMP AND WRAP BACON TIGHTLY AROUND EACH SHRIMP. SPRINKLE WITH CREOLE SEASONING AND DRIZZLE WITH OLIVE OIL. BROIL FOR 5 MINS EACH SIDE.

 

SERVE WITH REMOULADE SAUCE

 

2 SERVINGS

1 HOUR PREP

 

 

HUSH PUPPIES

 

2 CUPS WHITE CORNMEAL

1/4 CUP FLOUR

3 TEASP. BAKING POWDER

1 TEASP. SALT

1/4 TEASP. PEPPER

MILK

1 LG ONION MINCED

OIL

 

-COMBINE CORNMEAL, FLOUR, BAKING POWDER, SALT AND PEPPER IN BOWL. ADD 1 CUP MILK AND MIX WELL. STIR IN ONION. IF TOO THIN, STIR IN MORE CORNMEAL. IF TOO THICK, STIR IN MORE MILK.

HEAT 1 INCH OIL IN SKILLET. DROP BATTER INTO OIL BY TABLESPOONS. COOK UNTIL BROWN ON ONE SIDE AND PUFFED; TURN AND BROWN OTHER SIDE. DRAIN ON PAPER TOWELS.  SERVE HOT.

 

MAKES 4-6 SERVINGS

PREP TIME = 1/2 HOUR

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