For the Super Bowl, Sideline Shrimp Dip and Touchdown Trash
|Chef Kelly Williams|
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
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
By the way ...
Tony's seasonings are available at Publix, Wal-Mart and Winn-Dixie.
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
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!"