Razorback Tailgating: Spicy Grilled Shrimp with a Red Chimichurri Sauce
Spicy Grilled Shrimp with a Red Chimichurri Sauce
1/2 cup Spanish sherry vinegar or red wine vinegar
1/4 cup virgin olive oil
1 1/2 tablespoons hot paprika
2 teaspoons cayenne pepper
4 cloves garlic, minced
1 teaspoon freshly ground black pepper
1 teaspoon toasted and ground cumin seeds
1 bay leaf, broken in half
1/2 teaspoon kosher salt
2 lbs of peeled and deveined shrimp with the tails on
wooden skewers ( soaked in water to prevent them from burning)
Combine all of the ingredients for marinade and use half to marinade the shrimp for about an hour.
Put shrimp on skewers and grill or broil until no longer translucent.
It should only take 3 to 5 minutes.
Be careful not to over cook.
Use the rest of the sauce to dip the shrimp in.
Red Velvet Sandwich Cookies with Vanilla Cream
Yield: 18 cookies or 9 sandwiches
1 box red velvet cake mix
1/3 cup oil
1 1/2 tsp. vanilla extract
1/2 C. powdered sugar
Cream Cheese Filling:
4 oz. cream cheese, softened
1/4 C. butter, softened
1 tsp. vanilla extract
3-4 C. powdered sugar
1. Preheat oven to 375 degrees and line pans with parchment paper.
2. In a large bowl, combine cake mix, eggs, oil and vanilla extract.
3. Scoop out pieces of dough that are about 1 tablespoon in size, or a little bigger. (Dough will be gooey.)
4. Drop into powdered sugar and cover with the sugar, then place cookie sheet 3 inches away from other dough balls.
5. Bake for 7-10 minutes and let cool.
6. Filling: Beat cream cheese and butter until smooth. Add vanilla and slowly add powdered sugar until you reach your desired consistency.
7. Pipe onto the bottom of half the cookies, sandwich with another cookie and then roll in coarse sugar to decorate.
1 (750-ml) bottle dry red wine
1/2 cup fresh orange juice
1/2 unpeeled lemon, sliced
1/2 unpeeled large navel orange, sliced
An apple chopped up or cherries or raspberries
1/2 cup sugar
1/2 cup water
1/2 cup brandy
1/2 cup Cointreau or other orange liqueur
Put wine, juice, and fruit slices in a heatproof pitcher. Bring sugar, water, brandy, and Cointreau just to a simmer in a small saucepan, stirring until sugar is dissolved, then pour into pitcher. Chill, covered, at least 1 hour and up to 24.
Serve over ice.
Roasted Red Pepper Dip with Feta and Pita Chips
3 medium red bell peppers
1 medium clove garlic
Fine sea salt
1/2 cup crumbled feta (about 3 oz.)
2 Tbs. plain dry breadcrumbs
2 Tbs. fresh lemon juice
2 Tbs. extra-virgin olive oil
3 Tbs. chopped fresh dill
Position a rack 5 to 6 inches from the broiler element and heat the broiler on high. Put the peppers on a heavy-duty rimmed baking sheet and broil, turning every 5 minutes, until the skin is charred all around and the peppers have softened, about 20 minutes. Put the peppers in a large bowl, cover tightly with plastic wrap, and let sit until cool enough to handle. Remove the skins, seeds, and stems. Peel and mince the garlic clove. With the side of a chef’s knife, mash the garlic and 1/4 tsp. salt together to form a paste. Put the peppers, feta, breadcrumbs, lemon juice, and olive oil in a food processor and process until smooth. Transfer to a bowl and stir in the garlic paste and dill. Season to taste with salt and serve. Serve with pita chips or fresh veggies.
Use Mason jars to put mixed drinks or sangria in prior to heading to the tailgate. Each person can grab their own drink and return the jars to you.
Use bamboo disposable plates. They look nice and can be thrown away. You can purchase on-line or at ONF
Make food ahead of time and that will hold for long periods of time.
Try not to make anything that requires to many utensils or that is extra messy.