This years Super Bowl will be kicking off in New Orleans, and if that isn’t reason enough to make your game day gathering Cajun style, Mardi Gras will follow soon after. With that said, grab some beads, a feathered boa, your favorite football jersey, and let’s get in the Super Mardi Gras Bowl spirit!
Personally, I’m a fan of quick and easy finger foods. I’m the guy that holds the empty plate in his hand at the food table grazing up and down, never actually putting anything on the
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plate. I prefer to think of myself as the food guardian, humbly making sure everything tastes right. Keeping me in mind, here’s a couple easy to make and easy to grab recipes that will spice up your Super Bowl party.
Here’s one of my favorite’s from the food.com archives. http://www.food.com/recipe/cajun-sauteed-shrimp-41701
Cajun Sauteed Shrimp
- 1 1/2 lbs large shrimp, peeled and de-veined
- 1 teaspoon paprika
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon vegetable oil
Combine first 8 ingredients in a large zip-top plastic bag; seal bag and shake to coat.
Heat oil in a large non-stick skillet over medium high heat until hot.
Add shrimp; saute 4- 5 minutes or until shrimp are done.
If shrimp isn’t your cup of tea, a Cajun spin on the classic patotoe wedge might be more to your liking. Here’s the one I’m using from foodnetwork.com. http://www.foodnetwork.com/recipes/rachael-ray/cajun-oven-fries-recipe/index.html
Rachel Ray’s Cajun Oven Fries
- 4 medium thin-skinned white potatoes
- 3 to 4 tablespoons extra-virgin olive oil
- 2 tablespoons cayenne pepper sauce
- 1 teaspoon (1/3 handful) ground thyme or poultry seasoning
- 1 teaspoon (1/3 handful) sweet paprika
- 1 teaspoon (1/3 handful) ground cumin
- Coarse salt and black pepper
Preheat oven to 450 degrees F.
Cut potatoes into wedges. In a large bowl, combine oil, hot sauce, thyme, paprika, and cumin. Toss potatoes in dressing and spread out in a single layer on a nonstick cookie sheet. Season wedges with salt and pepper and roast for 20 minutes, turning once.