Sports food is fun and casual; there are no pretenses, and it doesn’t need to be artfully arranged like spots of sauce on a plate that resembles a puzzle where you wonder where to begin connecting the dots. Bold flavors predominate the sport’s food landscape, something I appreciate immensely. You snack, you laugh, you cry (depending on how your team fares), and everyone is At our home, we have an unspoken rule. I cook whatever Michael wants for the game and spend my time doing whatever I want to do during that period. This year will be slightly different, I’m traveling for work, and he’ll be making his own Super Bowl snacks. To make things a bit easier, I’ve stocked him up with a few condiments, spices, and seasoning blends that I know will make his life easier if he decides to make some wings or ribs. Truthfully, I’m also watching out for myself and my kitchen things; I don’t want to come home to a disaster. One of the snacks I’ve made (for Michael to make on Sunday) for the Super Bowl this year is this wonderfully easy harissa shrimp recipe that comes together very quickly and is lip and finger-smacking good. There’s a yogurt-based dip that utilizes fresh dill and garlic for flavor. If you aren’t familiar with harissa, it’s a condiment made from hot chillies and caraway (harissa occupies a permanent position in my kitchen, I think at present, I’ve got six different varieties) that originated in North Africa. In grocery stores, you’ll find several different types of harissa, some hotter than others, some flavored with rose, and others with lemon. Dip and enjoy, and may the best team win! (Yeah, I still have no idea who is playing this weekend). No reviews ½ cup/120 g plain unsweetened Greek yogurt ½ ripe/about 90 g small avocado pulp, diced 2 garlic cloves 1 green chilli such as jalapeño or serrano ¼ cup/2.5 g chopped dill plus a little extra for garnish 3 Tbsp/45 ml lime or lemon juice 3 to 4 Tbsp water (you might use it all or just a little bit) Fine sea salt For the Shrimp 2 garlic cloves, grated 4 Tbsp extra-virgin olive oil 2 Tbsp harissa (See The Cook’s Notes) 2 Tbsp tomato paste 2 Tbsp fresh lime or lemon juice 1 lb/455 g raw medium shrimp, peeled and deveined, tails left on Fine sea salt 1 lime, cut into wedges for serving Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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