4

For the Super Bowl, Sideline Shrimp Dip and Touchdown Trash

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Miami and help keep the future of New Times free.

Tony Chachere's is the only pre-made seasoning a Cajun will use, a friend told me when I mentioned I was testing one of the Louisiana company's Super Bowl recipes.

Tony's corporate chef Kelly Williams, a CIA grad and Louisiana native, shared a few Super Bowl-inspired recipes and tips.

The Saints are in town so why not add a little Louisiana flare to your party?

"When you're throwing a football party it's a long party, it starts early and goes late. It's important to pick foods that come out of different times but that already have been prepared so you don't miss anything. You want to have different dips on the table," she said. "As a quarter starts, take something away and put something in. After halftime you serve the gumbo."

If you're making gumbo, that is.

Here's a pretty easy recipe for Sideline Shrimp Dip that I tried at home, and as an added bonus one for Touchdown Trash.

Sideline Shrimp Dip

serves 12-16

You'll need ...

2 lb medium to small shrimp, peeled and deveined

3 tablespoons Tony Chachere's Creole Seasoning

¼ cup celery, chopped

¼ cup onion, chopped

¼ cup green bell pepper, chopped

1 tablespoons garlic, chopped

4 oz. cream cheese

½ cup sour cream

Now what?

Bring a large pot of water to a boil. Add Tony Chachere's Creole

Seasoning. Add shrimp and cook until transparent and pink. Drain and

cool. In a food processor, chop celery, onion, pepper, and garlic. Add

cream cheese and sour cream. Remove from food processor and fold in

shrimp. Season with Tony's, chill in refrigerator until service.

By the way ...

Tony's seasonings are available at Publix, Wal-Mart and Winn-Dixie.

Touchdown Trash

serves 12-16

You'll need ...

4 cups assorted cereals and crackers (cheerios, chex, corn flakes, etc.)

2 cup assorted nuts (almonds, pecans, walnuts, etc.)

½ cup butter, melted

¼ cup corn syrup

1 ½ tablespoon Tony Chachere's Creole Seasoning

1/4 cup brown sugar

1 cup dried cranberries

½ cup chocolate chips

Now what?

Preheat oven to 300 degrees. In a large bowl, mix cereals, nuts,

melted butter, syrup, Creole seasoning, and brown sugar. Lay on a large

sheet pan and bake for 35 minutes, tossing periodically. Let cool

completely. Toss with cranberries and chocolate chips, and serve.

And don't forget, "You have to root for the Saints," says Williams. "Now give me a Who Dat!"

Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Miami.

 

Join the New Times community and help support independent local journalism in Miami.