Shrimp-tastic Snacks for Your New Year's Day Party

by Michele Cheplic | More from this Blogger

31 Dec 2007 11:32 AM

T-minus 30 hours until my dad's HUGE Sugar Bowl. For those of you who haven't been following this epicurean countdown, my father (along with the rest of the state) is gearing up for the most anticipated college football game ever to be broadcast in the land of Aloha. On New Year's Day Hawaii's Warriors will take on the Georgia Bulldogs in New Orleans.

In honor of UH's trip to the Big Easy my dad plans to incorporate a few regional dishes in his party buffet. Besides the jambalaya he'll be making the following shrimp dishes. Fresh shrimp is readily available in Hawaii, though with New Year's Day right around the corner you might have a tough time getting a good deal on the succulent swimmers on the mainland.

You could serve these dishes as a main entrée if you were only entertaining a few people, but they are especially popular as an appetizer. The recipes might also come in handy if you plan to host a BCS Championship Bowl party at your home on January 7th. That's when LSU will take on Ohio State, also in New Orleans.

NEW ORLEANS BBQ SHRIMP

Ingredients:

16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled

1/2 cup Worcestershire sauce

2 tablespoons fresh lemon juice (about 2 lemons)

2 teaspoons ground black pepper

2 teaspoons cracked black pepper

2 teaspoons Creole seasoning

1 teaspoon minced garlic

1 1/2 cups (3 sticks) cold unsalted butter, cubed

Two loaves of French bread

Directions:

In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic.

Cook over medium high heat until shrimp turn pink.

Reduce heat and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted.

Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.

BIG EASY PARTY SHRIMP

Ingredients:

1 pound shrimp, de-headed but with shells on

3/4 pound butter

6 cloves garlic

Salt and pepper to taste

Lemon juice to taste

Directions:

Cut garlic in small pieces.

Melt butter in skillet and add salt, pepper and garlic.

Sauté until garlic is brown. Add shrimp and cook until they are pink.

Add lemon juice. Let simmer about 5-10 minutes.

Serve with French bread so guests can soak up juice when they are done peeling and eating shrimp.

Related Articles:

Delightfully Delicious Dips

Hearty Dips for Your New Year's Eve Party

Super Sandwiches for the Big Bowl Games

Bowl-o-Rama: Party Recipes for Football Fans

Two Appetizers For Your Holiday Party: Deep Fried Tortellini and Artichoke Dip

Kicked Up Surf 'n Turf For New Year's Eve Dinner

Lobster with Cilantro Lime Butter

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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