Cooking Recipes Articel

Football season means party time
and nothing is more fun than tailgating with friends before the big game.

Joe Cahn
the self-proclaimed "commissioner of tailgating
suggests celebrating in style with Wild American shrimp, a finger food that easily complements beer, wine and soft drinks.


Wild American shrimp go great with tailgating because it's easy
simple and good
said Cahn, who has driven 250,000 miles visiting thousands of cities and eaten his way through more than 370 tailgate parties.

Wild American shrimp is caught off the Gulf and South Atlantic coasts. Much of the shrimp consumers eat is pond-raised and imported.


You have a choice and may not realize you are eating shrimp grown in ponds and imported to this country
Cahn said.
And shrimp from the Gulf and Atlantic just tastes better."

Wild American shrimp can be cooked ahead of time or grilled minutes before serving. Low in fat and packed with flavor
protein and cardio-protective omega-3 fatty acids
it gives party-goers plenty of energy to cheer for their favorite team.

For your next tailgating celebration
try this easy recipe from Wild American Shrimp Inc.:


GRILLED TEXAS WILD AMERICAN SHRIMP

(Makes 6 servings)


1/4 cup vegetable oil

1/4 cup tequila

1/4 cup red wine vinegar

2 tablespoons Mexican lime juice

1 tablespoon ground red chiles

1/2 teaspoon salt

2 cloves garlic
finely chopped

1 red bell pepper
finely chopped

24 large raw shrimp
peeled and

de-veined (tails left on)


Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour.

Remove shrimp from marinade
reserving liquid. Thread 4 shrimp on each of six (8-inch) metal skewers. Grill over medium coals
turning once until pink
2
minutes to 3 minutes on each side.

In a non-reactive saucepan
bring marinade to a boil. Reduce heat and simmer
uncovered
until bell pepper is tender
about 5 minutes. Serve with shrimp.