The great folks at Cholula have asked us to deliver a recipe to the TGR fan base that incorporates their hot sauce and tailgating. What better way to spice up a dish is there than hot sauce?
Honestly, I use Cholula in a variety of things. I think it’s the best when used as an accent flavor. Kicking up a marinade, throwing in a splash right at the end of a big ole pot of chili, salsas, dips, spreads, etc. This recipe is fairly simple and would be great for the tailgater enthusist. You don’t necessarily have to use shrimp. Chicken, pork, or beef could be great substitutes. I have notcied that Cholula is slightly more expensive than your regular hot sauce, but well worth the value in terms of flavor delivery.
- 1/2 pound 26-30 count shrimp, peeled and deveined
- 3 tablespoons of vegetable or canola oil (melted butter works best if not dieting)
- Dash of Cholula hot sauce, as much as desired
- 1-16 ounce can of artichoke hearts
- 1/2 cup mayonnaise
- 1/2 cup cream cheese
- 1/2 shredded Parmesan cheese
- 1/4 teaspoon ground lemon pepper
- 1 tablespoon Cholula hot sauce, as much as desired
- 2 tablespoons chives, chopped
Preheat grill. Place shrimp in a bowl and add vegetable oil plus the dash of Cholula sauce. Add a pinch of salt & pepper to season. Skewer shrimp and place on the grill until cooked all the way through. About 4-5 minutes on each side. Let the shrimp slightly cool and roughly chop them into chunks. Place in medium sized dutch oven or sauce pot. Add artichoke hearts, mayonnaise, cream cheese, parmesan cheese, lemon pepper, and Cholula hot sauce. Cook for 10-15 minutes, stirring occasionally until hot and cheese is melted. Cook time may vary depending on the temperature of the grill. Right before serving add chives, season with salt & pepper.
Serve hot with crackers or tortilla chips
Makes about 3 3/4 cups.
Who plans on givin’ this one the good ol’ college try in the red lot on Saturday when the Cats take on Florida? If you do holler at me!