Fast and Simple Shrimp

Football season means party time, and nothing is more fun than tailgating with buddies ahead of the huge game.

Joe Cahn, the self-proclaimed "commissioner of tailgating," suggests celebrating in design with Wild American shrimp, a finger food that easily complements beer, wine and soft drinks.

"Wild American shrimp go excellent with tailgating mainly because it is effortless, straightforward and very good," mentioned Cahn, who has driven 250,000 miles visiting thousands of cities and eaten his way through a lot more than 370 tailgate parties.

Wild American shrimp is caught off the Gulf and South Atlantic coasts. A great deal in the shrimp consumers eat is pond-raised and imported.

"You have a choice and may not realize you might be eating shrimp grown in ponds and imported to this country," Cahn mentioned. "And shrimp through the Gulf and Atlantic just tastes better."

Crazy American shrimp could be cooked forward of time or grilled minutes before serving. Low in fat and packed with flavor, protein and cardio-protective omega-3 fatty acids, it gives party-goers plenty of energy to cheer for their favorite team.

For your next tailgating celebration, attempt this uncomplicated recipe from Crazy American Shrimp Inc..


GRILLED TEXAS Crazy AMERICAN SHRIMP

(Makes 6 servings)


1/4 pot vegetable oil

1/4 cup tequila

1/4 pot red wine vinegar

a couple of tablespoons Mexican lime juice

1 tablespoon ground red chiles

1/2 teaspoon salt

2 cloves garlic, finely chopped

one red bell pepper, finely chopped

24 large raw shrimp, peeled and

de-veined (tails left on)


Mix all components except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for one hour.

Remove shrimp from marinade, reserving liquid. Thread 4 shrimp on just about every of six (8-inch) metal skewers. Grill over medium coals, turning once right up until pink, two minutes to 3 minutes on each side.

Inside a non-reactive saucepan, deliver marinade to some boil. Lessen heat and simmer, uncovered, right up until bell pepper is tender, about 5 minutes. Serve with shrimp.


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