Summer Savings! Get unlimited digital access for 13 weeks for $13.
Baltimore Diner
Entertainment Food & Dining Baltimore Diner

The Super Bowl is serving a Cajun feast

Fansattending the Super Bowl at the Mercedes-Benz Superdome can have a Cajun feast. On Sunday's menu -- alligator chili, barbecue shrimp and grits, chicken and sausage gumbo, Natchitoches crawfish pies, a roast beef debris po'boy and Chef Donald Link's sauce piquant.

Celebrate the Ravens with a Big Easy-influenced Super Bowl party

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.

Copyright © 2015, The Baltimore Sun
Related Content
  • Super Sunday dining in Baltimore restaurants

    Super Sunday dining in Baltimore restaurants

    Having the Ravens in the post-season has been great for bars and taverns but not always for restaurants. The Jan. 16 divisional game against Denver, for instance, took a bite out of Saturday-night profits when it went into overtime.

  • Eat like a Raven: The cheesesteak egg rolls at Sullivan's Steakhouse

    Eat like a Raven: The cheesesteak egg rolls at Sullivan's Steakhouse

    On the night before most home games, Ravens players favor Sullivan's Steakhouse. And which Ravens roost at Sullivan's? The long list includes Haloti Ngata, Paul Kruger, Terrell Suggs, Ray Rice, Torrey Smith, Matt Birk, Justin Tucker, Bernard Pollard, Ma'ake Kemoeatu, Corey Graham and Michael Oher.

  • Flacco eats Haribo Gold-Bears

    Flacco eats Haribo Gold-Bears

    Minutes before Monday's flight to New Orleans, Baltimore quarterback Joe Flacco was seen with his favorite treat: Haribo Gold-Bears. The original gummi bears are Flacco's go-to choice while prepping for the big game. Known for his sweet tooth, Flacco's favorite flavor is Pineapple.

  • Coverage: Ravens fun

    Coverage: Ravens fun

    Find bars and restaurants near M&T Bank Stadium, send us your Ravens fans or superstitions pictures and more. Ravens bar of the week | Ravens fan of the week | Tailgating recipes

  • Cava Mezze adds to the small-plate scene

    Cava Mezze adds to the small-plate scene

    Mezze isn't a new concept in the Baltimore dining scene. We've got plenty of Mediterranean spots, from casual to high end, and more than a few restaurants that focus on small plates.

  • Breadbangers in Riverside is tasty and fun

    Breadbangers in Riverside is tasty and fun

    Breadbangers, a new restaurant in Riverside, is the collaboration we never knew we needed: sandwiches and rock music.