Super Bowl Recipes: The First Half

Bella Breakdown

It’s almost time for Super Bowl Sunday, and you know what that means: lots and lots of food. Frankly, the food is all I really care about on Super Bowl Sunday. So if you’re hosting some friends for a watch party, or need something to bring to a potluck, here is our first batch of recipes, perfect for any crowd. Keep an eye out for a second round of recipes next week!

Firecracker Shrimp with Blue Cheese Sauce

DRESSING
1/3 cup mayonnaise
1/3 cup sour cream
3 tablespoons red wine vinegar
1 tablespoon finely chopped dill
1 teaspoon Worcestershire sauce
1/4 pound Maytag blue cheese
Salt
Pepper

SHRIMP
1 large egg
1/4 cup buttermilk
1 3/4 pounds shelled and deveined large shrimp, tails intact
Vegetable oil, for frying
1 cup cornstarch
Salt
1/4 cup Crystal hot sauce
4 tablespoons unsalted butter, melted
Celery sticks, for serving

Step 1
In a food processor, combine everything except the salt and pepper and puree until nearly smooth. Scrape into a medium bowl and season with salt and pepper.

Step 2
In a large bowl, beat the egg with the buttermilk. Add the shrimp and toss to coat. Cover and refrigerate for 1 hour.

Step 3
In a large saucepan, heat 1 1/2 inches of vegetable oil to 375°. Line a large baking sheet with paper towels. Spread the cornstarch in a shallow bowl. In three batches, remove the shrimp from the buttermilk mixture, allowing the excess to drip off, and dredge in the cornstarch. Add the shrimp to the hot oil and fry over high heat, turning occasionally, until golden and just cooked through, about 4 minutes. Using a slotted spoon, transfer the shrimp to the baking sheet and season with salt.

Step 4
In a large bowl, whisk the hot sauce with the melted butter. Add the fried shrimp and toss well. Transfer to a serving platter and serve right away with the blue cheese dressing and celery sticks.

Goat Cheese and Chorizo Rolls

Nine 12-by-16-inch sheets of thawed phyllo dough
Melted butter, for brushing
Salt and freshly ground pepper
1 1/2 tablespoons minced chives
8 ounces fresh goat cheese
1 cup chopped dry chorizo

Step 1
Preheat the oven to 400° and line 2 large baking sheets with parchment paper. In a bowl, combine the goat cheese, chorizo and chives; season with salt and pepper.

Step 2
Lay a sheet of phyllo on a clean, dry work surface and brush it with melted butter. Top with 2 more phyllo sheets, lightly buttering each sheet as you go. Cut the phyllo into 6 rectangles. Place a tablespoon of the goat cheese filling at the base of each rectangle and roll up the phyllo, folding in the sides. Set the rolls on the prepared baking sheets. Repeat twice more to make 18 rolls total. Brush the rolls with butter; bake for 10 minutes, until golden. Serve hot.

Caramelized Onion Dip

2 tablespoons unsalted butter
3 medium onions, halved and thinly sliced
1 1/2 cups sour cream, at room temperature
1/2 pound cream cheese, softened
1 tablespoon finely chopped flat-leaf parsley
1/2 teaspoon onion powder
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper
Potato chips, for serving

Step 1
In a large skillet, melt the butter. Add the onions and cook over moderate heat, stirring occasionally, until golden, about 25 minutes. Add 2 tablespoons of water and cook, stirring, until the water has evaporated, about 3 minutes. Let the onions cool slightly, about 15 minutes.

Step 2
Transfer the onions to a cutting board and coarsely chop. In a large bowl, mix the sour cream with the cream cheese, parsley, onion powder and Worcestershire sauce until smooth. Stir in the onions and season with salt and pepper. Serve at room temperature.