These Super Recipes are Just What You Need for the Big Game Day Party
Get ready for game day with these super recipes from Hot N Saucy and Cape Cod Select. The Big Game Day Sunday is right around the corner and if you’re hosting a party this year or just hanging out on the couch, it’s time to start thinking about finger foods, especially if you like shrimp. No party would be complete without the right appetizers… the real winner on the big game day!
Check out the recipes for Pepperoncini and Garlic Shrimp and Cranberry Rosemary Focaccia Bread and get you some Hot N Saucy Garlic N Peperoncini hot sauce and some Cape Cod Select Cranberries so you will be set to host a wonderful party!
See recipes below:
Pepperoncini and Garlic Shrimp
- 1 lb. 16-20 count shrimp, tail on, peeled and deveined
- 5-6 Tbsp. Hot N Saucy Garlic N Peperoncini hot sauce, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 1/3 cup olive oil
- 1/4 cup finely diced pepperoncini (about 1-2 peppers)
- 1 Tbsp. finely minced garlic
- 1/4 cup cilantro, minced
Toss the shrimp in the olive oil while heating a skillet on high heat. Season the shrimp with salt and pepper, and then saute the shrimp until they are pink and curled, about 2 minutes on each side. Remove the shrimp from pan and place in a bowl, leaving the remaining olive oil. Remove from heat so oil does not burn.
In the same skillet with heat turned down to medium heat. Add the pepperoncini and garlic, and saute until fragrant, about 2 minutes. Add to a bowl with shrimp and mix in with shrimp. Add cilantro to bowl and gently toss. Drizzle with a little more Hot N Saucy Garlic and Pepperoncini hot sauce if you want more heat. Serve immediately with tortillas, crusty bread or with a salad.
Cranberry Rosemary Focaccia Bread
- 2 Cups All Purpose Flour
- 1 Tsp. Kosher Salt
- 1 1/4 Tsp. Instant Yeast
- 1 Cup Warm Water
- 1 Cup Cape Cod Select Cranberries
- 1 Tsp. Butter For Greasing The Pan
- 2 Tsp. Olive Oil (Divided)
- 1 Sprig Fresh Rosemary
- flaky Sea Salt
- 2-3 Tbsp. Premium Olive Oil
- premium Extra Virgin Olive Oil
- white Or Regular Balsamic Vinegar
In a medium sized bowl, combine flour, salt, and instant yeast. Stir well. Add the warm water. Using a sturdy wooden spoon, mix until all of the flour is well incorporated. Cover the bowl with a plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
Pour one tablespoon of olive oil into a clean medium sized bowl. Remove the dough from the refrigerator and form it into a ball, turning the edges under until smooth on top. Place the dough ball into the oiled bowl. Cover with plastic wrap and allow to rest in a warm place until the dough is doubled in size.
Lightly butter a baking sheet and top with parchment paper. Pour one teaspoon of olive oil into the center of each pan. Dump the dough out onto the parchment paper and form into an 8 inch round, popping any large air bubbles as they form. Use your finger to press dimples all over the surface of the dough. Press a cranberry into each dimple.
Drizzle 2-3 tablespoons of good extra virgin olive oil over the top of dough allowing it to seep around the cranberries. Generously garnish the top of the dough with fresh chopped rosemary or small torn sprigs. Generously sprinkle the top with flaky sea salt. Let the dough rest at room temperature until it just begins to rise again.
Pre-heat oven to 425°. Place the the baking sheet on the middle rack of the oven. Bake for 18 to 23 minutes, until the tops are golden and the undersides are crisp.
Remove pan from the oven. With a metal spatula remove bread round from the pan and transfer to a cooling rack. Sprinkle with additional flaky sea salt if desired.
Serve warm or at room temperature with small plates or shallow bowls of equal parts Balsamic vinegar and olive oil for dipping.
Hot N Saucy
Twitter @hotnsaucyco, Facebook @hotnsaucyco and Instagram @hotnsaucyco
Cape Cod Select
Twitter @capecodselect Facebook @capecodselect and Instagram @capecodselect