 Tiger Shrimp in the Endzone Kickoff with a mix of sweet and spicy
2 pounds Tiger Shrimp (about 50 shrimp)
2 bottles Tiger Brand Hot Sauce (Thai Sweet Hot Sauce)
1/2 pound (1 stick) butter
1/2 cup Soy Sauce
1. Peel the shrimp and grill on high heat for two minutes per side.
2. Heat the hot sauce in pan over low heat. Once warm, add soy sauce, remove pan from stove and whisk in butter.
3. Serve each shrimp on a skewer in your favorite NFL team shot glass and spoon sauce over each of the shrimp.
New England Clam Chowder Dip A new twist on an old classic
2 quarts (62 ounces) hearty clam chowder
2 cups sour cream
1/2 cup parsley, chopped
1/4 cup Worcestershire sauce
1 cup bacon bits
several bags of Cape Cod potato chips
1. Boil clam chowder, remove from heat and chill for one hour in refrigerator.
2. Mix in sour cream, Worcestershire and parsley.
3. Serve in an inverted football helmet or bowl. Garnish with bacon bits and serve alongside chips.
Angels on Hasselbacks Don't let this back out of your sight for long
48 Pacific smoked oysters (or scallops or salmon)
24 slices bacon
1 cup soy sauce
2 cups honey
2 cups Mirin (sweet Japanese wine)
1/2 cup chipotle sauce
1. Wrap each oyster in half a piece of bacon, place on skewer and grill two minutes on each side.
2. Combine remaining ingredients in pan and boil. Chill and brush on top of grilled, finished oysters.
3. Serve standing on top of old school laminated game programs.
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