The big game is this Sunday, and if you're a fan of football, you're surely planning what to make, what to buy, and delegating who's in charge of the clean-up.
We asked Blue Collar's chef/owner Danny Serfer for a recipe to spice up the average potato skins, pretzels, and chips on game day.
"This is a nice Super Bowl dish because when you first look at it, it seems like a regular dip or salad that you put on a plate; you expect it to be average like everything else," Serfer says. "Then you take a bite and you're like, 'Holy shit! Bacon and shrimp!'"
1 pound of shrimp out of shell and divided (preferably the wild instead of farm-raised, for better flavor)
2 ripe tomatoes, diced
1 red onion, diced
1 pound of bacon, cooked and chopped
1 bunch scallions cut into rings
1 loaf sliced challah bread (each slice cut into 4 triangles)
3 tablespoons Tabasco
1/2 cup mayo
2 pieces of celery diced very small
1/3 cup Dijon mustard
Salt and pepper to taste
"If you are a dude who doesn't cook, it's really easy to make, and most of this stuff is lying around the house, and all of it is easy to procure," he says.
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Get the grill "blazing hot." Season shrimp with salt and pepper and put on grill. Try to get as much smoke flame up as possible. Char and smoke flavor is good here. Remove, let cool, and chop into bite-size pieces. Mix with everything but the bread. The bread can be toasted and the shrimp served on top of it or on the side. Season the whole thing with salt and pepper and Tabsaco as needed.
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