What I'm taking to the Super Bowl party

Each year it is a decision as to what I am going to take to our friend’s Super Bowl Party. Last year I did shrimp summer rolls with Nouc Mam dipping sauce, the year before that was Chef Suvir Suran’s Mangalore Shrimp, another year was Millionaire’s Shrimp – do you see a theme and of course, I took the rock the house recipe of Shrimp in Spicy Creole Sauce.

It was time to find a new appetizer dish for the party and of course, it was going to be shrimp. I just stocked the freezer with 26-30 count IQF shrimp that were on sale for 11.98 in 2 lb bags. (Metro Grocery Stores through Super Bowl Sunday). The caveat is the dish has no place to be reheated or cooked so it must be ready to go on the table when you bring it in.

I looked around at a couple recipes; one fun one was with Bloody Mary shrimp served in Asian spoons-I have about 48 spoons so I could have done it but I would have to assemble there and probably some of the spoons would end up in the host’s trash.

My decision was to go with a recipe I found on Epicurious.com from 2003 Bon Appetit Magazine. I am making the full amount of sauce but cutting back to 2 lbs of the 26-30 count shrimp per pound which are a bit smaller in size. The original recipe said 4 pounds with a total of 75 shrimp making the original size of the shrimp 15 to 20 count per pound. I will reduce the cooking time to about 2 ½ minutes.


Perfectly Poached Shrimp with Green Goddess Sauce
Bon Appétit June 2003
Adapted from Rozanne Gold

Ingredients

Sauce
1 large garlic clove
2 cups mayonnaise
1 cup (packed) chopped fresh parsley
1/4 cup chopped fresh chives
1/4 cup chopped green onions (white and pale green parts only)
3 tablespoons chopped fresh tarragon (no fresh in the store will use 1 tablespoon dried)
8 canned anchovy fillets
1 tablespoon rice vinegar

Shrimp
½ cup plus 2 Tablespoons cup coarse kosher salt
2 pounds uncooked unpeeled jumbo shrimp (about 60)

Directions

For sauce:
Finely chop garlic in food processor. Add all remaining ingredients; blend until smooth and pale green. Season sauce to taste with salt and pepper. Transfer sauce to serving bowl. Cover and refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.)

For shrimp:

Fill 2 large bowls with ice water; set aside. Bring very large pot of water to boil over high heat. Add 1/2 cup coarse salt to boiling water; return to boil. Rub shrimp in another large bowl with remaining 1/4 cup salt. Add shrimp to boiling salted water and cook just until cooked through, about 3 minutes (water will not return to boil). Immediately drain shrimp in colander, then quickly divide between prepared bowls of ice water; cool completely. Drain well. Peel and devein shrimp, leaving tails intact. Arrange shrimp on platter. (Can be made 4 hours ahead. Cover and refrigerate.) Serve shrimp with sauce.

Fill 2 large bowls with ice water; set aside. Bring very large pot of water to boil over high heat. Add 1/2 cup coarse salt to boiling water; return to boil. Rub shrimp in another large bowl with remaining 2 tablespoons salt. Add shrimp to boiling salted water and cook just until cooked through, about 3 minutes (water will not return to boil). Immediately drain shrimp in colander, then quickly divide between prepared bowls of ice water; cool completely. Drain well. Peel and devein shrimp, leaving tails intact. Arrange shrimp on platter. (Can be made 4 hours ahead. Cover and refrigerate.) Serve shrimp with sauce.