You want the best recipes for a crowd this Super Bowl Sunday (or any event where you want crowd-pleasing snacks).
You need these Blackened Shrimp Caesar Bites for your Super Bowl party! 🏈
Get the recipe. 👇🏻
What makes these adorable *yes, I went there* uh-mazing Shrimp-ilicious 🍤 two-bite appetizers worth making and sharing?
They’re no-fuss, no leftovers, *guaranteed* and they take minutes to whip up. 😋
You’ll need: one pound of the best damn medium peeled and deveined shrimp your budget allows. I used Texas Browns. Shopping tip: Don’t forget to check the labels to make sure you’re buying wild caught shrimp. Three to four teaspoons of blackened seasoning. Butter. Oil. Two heads of endive. Caesar dressing. Parmesan Reggiano cheese. Chopped parsley. Lemon zest.
Ready to cook?
Cut the ends off the endive, separate the leaves (careful they’re delicate). Arrange on a platter. Spread a small amount of dressing to the inside of each leaf.
Pat the shrimp dry with paper towels. Toss the shrimp with the blackened seasoning to coat. Either in a baggie or bowl. Cook’s choice.
Heat a tablespoon of butter and a teaspoon of oil in a 10” skillet over medium heat. When the skillet is hot and the butter melts, add the shrimp. Careful not to crowd. Turn on the exhaust. If you have no or little ventilation, open a window. And cook in batches if necessary so the shrimp doesn’t steam. Cook 1 1/2 to 2 minutes. *Told you this was quick.* But if you have larger shrimp, cook another 30-40 seconds. Turn the shrimp and remove from heat. Let the shrimp rest in the skillet for a minute.
Sip some wine.
And no worries here. The shrimp will continue to cook in the pan.
Another sip. Check the score. Then divide the shrimp on the endive leaves. Shave some cheese over the top. Sprinkle the parsley. Zest the lemon. Serve immediately.
Watch them disappear. 😘
Find more no-fuss recipes on this site. And let’s connect! Stay in touch with my monthly newsletter. CHANGRS, people and ideas devoted to a sustainable lifestyle. Delivered to your inbox the third Sunday of every month. You’ll receive two recipe collections when you do. Sign up today. It’s free. Thanks so much.