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.
Courtesy: NC State
