Link, the James Beard award-wining chef behind Herbsaint and Cochon has been brought in by Centerplate, the stadium's Stamford, Conn.-based hospitality provider, to consult on the Louisiana-inspired menu for Super Bowl XLVII.
Between the weeklong run-up and the big game itself, Centerplate estimates that they will cook up and serve the following:
- 10,000 pounds of Gulf Shrimp (5 tons)
- 700 gallons of traditional Cajun gumbo
- 3,000 pounds of alligator sausage
- 450 gallons of New Orleans favorite Red Beans, served with:
- 6,000 pounds of rice
- 150 gallons of Spinach/Artichoke Dip
- 18,000 pounds of pork smoked on-site by Centerplate chefs
- 1,200 gallons of Chef Donald Link's famous chicken piquant
If you're not going to Super Bowl, you can at least eat some New Orleans grub. Here is Link's recipe for Barbecue Shrimp and Grits.
Barbecue Shrimp and Grits
3 pounds large Gulf shrimp, in their shells
2 tbsp Creole seasoning
Cracked black pepper
2 tbsp olive oil
1/4 cup chopped onions
2 tbsp minced garlic
3 lemons, juiced
1/2 cup Worcestershire sauce
1/4 tsp salt
2 cups heavy cream
2 tbsp butter
1 tbs chopped chives
Peel the shrimp, leaving only their tails attached. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use your hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.
Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the remaining Creole seasoning, lemon juice, Worcestershire, salt, and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from heat and allow to cool for about 15 minutes. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Garnish with chopped chives.
Serve with cheese grits or rice.