It's true, I cried over a football game. I can't believe it's true, but there I was, unable to speak once I realized the Saints were headed to the Super Bowl. My son must have been a little confused at the great range of emotions he saw me experiencing - the yelling, the high fives, the growls and muttered expletives, and then the crying. At the same time, he's three, and that pretty much describes the rhythm of his day, so perhaps he just felt like we were finally in sync. Anyway, I'm proud, and I can't wait to do it all over again tomorrow.
If you're headed out to a Super Bowl party, or just want something great to serve, try these Bacon-Wrapped Shrimp. I found the recipe in Family Circle and it's not necessarily a New Orleans recipe, but we love shrimp, we love bacon, and we love anything with a kick (especially Garrett Hartley).
Geaux Saints!
Bacon-Wrapped Shrimp:
(makes 24 pieces)
24 medium-large sized shrimp (about 1 lb.), shelled and deveined
1/3 cup prepared balsamic vinaigrette
12 slices bacon
24 pickled jalapeno slices
24 wood toothpicks
1/2 cup mayonnaise
1 Tablespoon chili sauce
1 Tablespoon sweet pickle relish
1 Tablespoon minced red sweet pepper
Directions:
1. Place shrimp and balsamic vinaigrette into a large resealable plastic bag; refrigerate for 15 minutes.
2. Microwave bacon for 1 minute on HIGH. Cut slices in half crosswise (for a total of 24 pieces and let cool.)
3. Heat broiler. Coat a large broiler pan with nonstick cooking spray.
4. Remove shrimp from marinade, reserving marinade. Put one piece of bacon on work surface. Place a shrimp at one end; tuck a jalapeno slice into curl of shrimp. Roll bacon up tightly to enclose filling, secure with a toothpick. Repeat, using all bacon, shrimp, and jalapenos.
5. Stir together mayonnaise, chili sauce, pickle relish, red pepper and 1 Tablespoon water in a small bowl.
6. Place shrimp rolls on prepared pan. Brush with reserved marinade. Broil 3 minutes. Turn, brush with marinade and broil 2 minutes more. Serve with sauce for dipping.
Tip: I've prepped these ahead of time (the morning of the day I serve them), through Step 4. If you do this, just cover with plastic wrap and place in the refrigerator until you're ready to broil. Make the sauce ahead of time, too. It'll give the flavors time to come together.
Make a bunch of these. They'll be gone in a heartbeat!
Photo by nirbhao on Flickr.com
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