When football season comes around, it's time to party, and there's nothing better than tailgating with friends before the big game.
Joe Cahn, who calls himself the "commissioner of tailgating," says that Wild American shrimp are a great way to celebrate in style because they go well with beer, wine, and soft drinks.
"Wild American shrimp are great for tailgating because they are easy, simple, and tasty," said Cahn, who has driven 250,000 miles, visited thousands of cities, and eaten at more than 370 tailgate parties.
The Gulf and South Atlantic coasts are where wild American shrimp are caught. A lot of the shrimp people eat is grown in ponds and brought in from other places.
"You have a choice, and you might not even know that the shrimp you eat were grown in ponds and shipped here," Cahn said. "And shrimp from the Gulf and Atlantic just tastes better."
You can cook wild American shrimp ahead of time or grill them right before you serve them. Low in fat and full of flavour, protein, and omega-3 fatty acids that protect the heart, it gives people at a party a lot of energy to cheer for their favourite team.
Try this easy recipe from Wild American Shrimp Inc. for your next tailgating party:
GRILLED TEXAS WILD AMERICAN SHRIMP
(Makes 6 servings)
1/4 cup vegetable oil
1/4 cup tequila
1/4 cup of vinegar from red wine
2 tablespoons Mexican lime juice
1 teaspoon of red chile powder
1/2 teaspoon salt
2 cloves of garlic, chopped small
1 red bell pepper, chopped very small
24 large raw shrimp that have been peeled
de-veined (tails left on) (tails left on)
In a shallow glass or plastic dish, mix everything but the shrimp. Add shrimp and stir. Cover and refrigerate for 1 hour.
Take the shrimp out of the marinade and save the liquid. Put four shrimp on each of the six metal skewers that are 8 inches long. Grill over medium coals, turning once, for 2 to 3 minutes on each side, or until the meat turns pink.
Bring marinade to a boil in a pot that won't react with the meat. Turn down the heat and let it simmer, uncovered, for about 5 minutes, or until the bell pepper is soft. With shrimp, serve.
