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We would not have known where playing the Super Bowl finals unless my brother-in-law was here visiting us a few weeks ago. Because he wanted to watch some American football, we actually watched the game with the “potentially” deflated balls (one of the teams in the semi-finals has been accused of deflating the footballs for a better grip). What can one say? Wouldn’t both teams playing benefit from that in that case?? Anyway, so this year I can actually say that we saw a game (even though I honestly only can say I was somewhat paying attention) before the actual final Super Bowl. But our discussions at home has not been around who will win, it has, as always been, “what are we going to eat”? My husband wanted to eat crawfish. We still have some in the freezer, but we forgot to defrost them, so plan B would had to be something with shrimp instead. Neither one of us likes chicken wings, but we like the idea of some kind of finger food. But less messy though. I always make sure to have some shrimp in the freezer. I would prefer to have had some fresh domestic shrimp, but sometimes one doesn’t have a choice. So this time I used frozen shrimp, deveined and peeled. * super bowl *III Some fantastic boiled shrimp & fried potato wrapped shrimp. They were served with a Asian/Caribbean dipping sauce and some hot salsa. * frying the shrimp * Potato wrapped Shrimp; serves 4. a couple of baking potatoes. About 20 Shrimp, larger version (about 5 per person). Directions; Peel some baking potatoes. Make shoestrings out of the potatoes either with a zester (that is what I used) or if you have a the little gadget that makes shoestrings out of vegetables you are the lucky one. It is a little tedious to make the shoestrings but it is worth it. Wrap the shoestring potatoes around the dried off and peeled shrimp. Heat some oil in a skillet. Fry the shrimp on a medium hot heat. Make sure not to burn them. Turn after a few minutes. Let them sit on a little paper towels to get rid of access oil. Salt to taste. * potato nest shrimp *   broth * For the boiled shrimp, first make a good tasting broth for boiling the shrimp. Boil some water together with stalks & leaves of different kind of herbs. Garlic cloves, fresh ginger, lemon or lime or just about any kind of herbs and good tasting vegetables that you have at home. I let this boil for about 20 minutes or so just to make sure it gets to me a full body and taste on the broth. You can make this ahead of time. Even a day before. When you are ready to boil the shrimp, drop them into the boiling broth. Boil for a couple of minutes until they are just about to turn pink. Turn off the water and let them cool down slightly in the broth. * boiled shrimp * For the dipping sauces, you can use any of your favorite sauces. Perhaps a salsa, hot or mild, a tartar sauce, cocktail sauce or an asian dipping sauce. Asian/Caribbean inspired dipping sauce;  4 tbsp. Soy sauce 4 tbsp. Mirin. 3  tbsp. freshly pressed lime juice. 2 tbsp. mango salsa or mango sauce (or even mango vinegar). If you don’t have any, you could use a little freshly ground fruit such as pineapple (use 1 ring of pineapple and puree it down, or use some apple sauce even). A pinch of Chile flakes. Mix all together. Add a little chopped cilantro at the end. This is just one of those improvised sauces that really is made according to what you have at home. The base, soy & mirin is the regular teriyaki sauce so if you rather use that, it is also ok. Just add some heat, some freshness with citrus and some sweetness from mango for example. The chili flakes makes the whole thing come together with a little bit of a kick. This is a really delightful dipping sauce. Just experiment with the tastes and make it your own favorite sauce. Enjoy, and let’s hope the best team wins!!!! Happy Super Bowl!!!   4vt0A_SH_400x400

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