North Carolina State University Athletics
Try Some Blackened Shrimp (9/9/09)
9/9/2009 12:00:00 AM | Pack Athletics
BY TIM PEELER
RALEIGH, N.C. – University Dining executive chef Bill Brizzolara is a die-hard Cleveland Browns fan, but on NC State football game days, he can be found in Vaughn Towers cooking for all the patrons in the Chancellor's Box.
So here is a tailgaiting idea from Brizzolara for this week's game against Murray State, a simple blackened shrimp recipe that is sure to be different than most of what you will find in the parking lots surrounding Carter-Finley Stadium.
The convenient make-ahead recipe requires only a grill and a little cooking spray, once you are inside the parking lots.
Enjoy!
Blackened Shrimp for 10
- 20 six-inch wooden skewers, soaked in water overnight
- About five pounds of shrimp
- Blackening seasoning
- 2 oz olive oil
Day Before Game
- If using frozen shrimp, place in refrigerator to defrost.
- Soak skewers in water.
Day of Game
- If shrimp need any more defrosting do so by running under cold water. Peel and devein shrimp if needed. Pat shrimp dry with paper towels. Toss shrimp in blacken seasoning to coat. Place in zip lock bag and keep over ice while traveling to the game.
- Heat grill
- Brush grill with oil or cooking spray.
- Add oil to zip lock bag and shake softly to coat shrimp in oil.
- Place five shrimp on one skewer towards the head of the shrimp and then skewer a second time with another skewer towards the tail. The second skewer will prevent the shrimp from swiveling around and falling off.
- Place on medium grill and cook till firm.
- Enjoy with or without cocktail sauce.
You may contact Tim Peeler at tim_peeler@ncsu.edu.
