Here are some quick ideas to get you thinking about ways to prepare for game day with our exclusive Super Bowl Party Pack featuring: shrimp, calamari, smoked salmon, and salmon pate spread (as pictured above).
Chipotle Lime Shrimp Skewers
32 Sizzlefish wild caught Gulf shrimp, peeled & deveined
3 tablespoons adobo sauce from a can of chipotles in adobo sauce
1 lime, juiced + 8 lime wedges
8 lime wedges
- In a large bowl, combine shrimp, adobo sauce, lime juice and a large pinch of salt.
- Place 4 shrimp on each skewer.
- Grill 3 to 5 minutes or place on a parchment-lined baking sheet and broil for 2 to 3 minutes.
- Add a lime wedge to the end of each skewer and serve on its own or with your favorite dipping sauce (guacamole or salsa are great options).
Recipe courtesy of Alejandra Ramos via Today.com
Combine 2 tablespoons each mayonnaise and whole-grain mustard, 1 teaspoon Worcestershire sauce, and minced parsley and hot sauce to taste. Season 32 butterflied shrimp with salt and cayenne. Dip in buttermilk, coat in cornmeal and fry in hot oil. Serve on mini seeded buns with lettuce, pickles and the mayo-mustard sauce.
(this recipe can be used for catfish sliders as well – just substitute 4 catfish fillets, cut into bite-size pieces, for the shrimp)
Recipe courtesy of Food Network
Traditional Shrimp Cocktail Sauce
2/3 cup ketchup
2 tablespoons horseradish
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
Combine ingredients in a serving bowl, and serve with cooked shrimp. A perfect cocktail sauce for either boiled or fried shrimp.
Light, Simple Fried Calamari
3 to 4 cups peanut or other neutrally flavored oil, for frying
1 pound clean calamari rings
2 cups all-purpose flour
1 tablespoon cayenne pepper
Lemon wedges, for garnish
- Add the oil to a wide pan and heat to about 350 degrees F.
- Preheat the oven to 200 degrees F. Pat the calamari dry with paper towels.
- Combine the flour and cayenne pepper. Working in batches, toss 1/3 of the calamari in the seasoned flour. Transfer the calamari to a mesh strainer and shake off the excess flour.
- Carefully drop the calamari into the hot oil; the oil should bubble gently and the calamari should have plenty of room to move around and fry gently. Do not crowd the pan or the oil won't come back up to temperature quickly.
- When done, the calamari should be pale golden and tender – about 1 minute per batch. (Do not overcook to golden brown.) Remove the calamari from the hot oil and drain it on paper towels. Salt it immediately and keep it warm in the oven until all the calamari is done.
- Repeat in 2 more batches with the remaining calamari.
- Serve with lemon wedges.
Recipe courtesy of Anne Burrell via Foodnetwork.com
Smoked Salmon Crostini Bites
6 oz pack of smoked salmon
8 slices crusty bread 1/2 inch thick
3 cloves garlic
8 oz mascarpone cheese
4 dill sprigs
1/4 c chives snipped
Freshly cracked Black pepper to taste
2 tsp extra virgin olive oil.
Smoked Sea salt to taste optional
- Bake pre sliced bread at 375 F until crusty but not burnt. Remove from oven to cool.
- Using a butter knife spread the mascarpone cheese over the top of each slice of bread in a thick layer. Sprinkle with half of the chives and dill.
- Divide the smoked salmon between the crostini and sprinkle with the remaining of the dill and chives. Finish with a tiny drizzle of extra virgin olive oil and freshly cracked black pepper over the top.
Recipe courtesy of Ciao Florentina