Football season has begun. Unfortunately for us, our team did not do well this weekend which made the food ever more important to the event. I decided to step outside my typical "dips and chips" box and try something a bit more sophisticated. The bag of frozen shrimp was calling me from the deep freeze. The challenge was on.
I found the recipe in this months "Taste of the South" magazine
. It was simple and the finished product reminded me of the hot shrimp dip we always order at Macaroni Grill. It was quite yummy.
Since the Redskins were getting their backsides handed to them on a platter, hubby decided that something stronger than beer may be necessary. Vodka to the rescue. Add a little cranberry and grapefruit juice and we have a lovely Sea Breeze we can enjoy without all the sand in our shorts.
Football never tasted so good!
Celebrate the Feast!
1 (12-ounce) French baguette
1 pound fresh medium shrimp, cooked and finely chopped
2 teaspoons Old Bay Seasoning
1/4 teaspoon garlic powder
1 plum tomato, seeded and finely chopped
2 tablespoons finely chopped green onion
2 teaspoons olive oil
1 egg white
3 to 4 tablespoons mayonnaise
1. Preheat broiler
2. Cut baguette into 24 (1/2 in thick) slices, place on a baking sheet and broil until lightly toasted, 4 to 5 minutes per side. Let cool
3. Preheat oven to 350
4. In a medium bowl, combine shrimp, Old Bay Seasoning, garlic powder, tomato, green onion, olive oil and egg white, mixing until blended.
5. Spread each slice thinly with mayonnaise, and then spoon shrimp mixture evenly over the bread slices
6. Bake until heated through and lightly browned, 10 to 12 minutes.
recipe from Mark Bittman's How to Cook Everything
3/4 cup vodka
1 1/2 cup grapefruit juice
1/1/2 cup cranberry juice
lime wedge for garnish
Place the first three ingredients into a pitcher w/ice. stir.