The Lifestyle Magazine of The Eastern Shore
Add These Three Appetizers to Your Playbook
Recipes and Photography by Nicole Davis and Sheila Konen
Fall can only mean one thing — game days are back! And what’s football without some delicious food to watch it with?
Many game-day classics, like nachos, hot dogs and sliders, are heavy on the carbs and fat. And while there’s nothing wrong with indulging,
Recipe by Brittany Lindsey
(Serves 4)
INGREDIENTS:
• 2 lb jumbo white shrimp, peeled & deveined
• 1 stick unsalted butter
• 2 Tbsp flat-leaf parsley, chopped
• 3–4 leaves of basil, sliced thin
• 4–5 large cloves garlic, minced
• 5–6 medium zucchini, spiralized into thin strings (make sure what you buy fits your spiralizer)
• 1 lemon (zest &
Recipe by Phil Cropper
Photo by Grant L. Gursky
For The Sauce
2 dried, mild red chilies, such as New Mexico*, seeded and torn into large pieces
(wear rubber gloves)
1/3 cup red-wine vinegar
¼ cup whole blanched almonds
2/3 cup olive oil
2 slices firm, white sandwich bread
1 medium onion, chopped
3 large garlic cloves,
Recipe by Chef Christian Costantino, Just Hooked
FOR THE PONZU:• ½ cup soy sauce• ¼ cup lemon juice• ¼ cup lime juice• ¼ cup fish sauce• ½ cup orange juice• 1 bunch cilantro• 1 bunch green onion• 6 ea. garlic clove• 2 oz shallot• ½ cup Mirin
Chef Christian Costantino
Combine all ingredients in a food processor and blend until smooth.