Now that the work week is over, you’ve got two uninterrupted days of football partying. Make sure your favorite fans are well fed with these recipes.
 

Now that the work week is over, you’ve got two uninterrupted days of football partying. Make sure your favorite fans are well fed with these recipes.
 
Buffalo Shrimp
 
Ingredients:
1 package (9 oz) SeaPak® Butterfly Shrimp or SeaPak® Jumbo Butterfly Shrimp, frozen
1/3 cup    Buffalo wing sauce
1 block (8 oz) cream cheese, softened
1 container (4 oz) blue cheese crumbles
1/2 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
 
Directions:
1) Cream together cream cheese and blue cheese in a medium size bowl. Add sour cream, mayonnaise, onion powder and dried parsley. Mix well.
2) Cover bowl with plastic wrap and refrigerate overnight. The next day, prepare shrimp according to package instructions.

3) Toss hot shrimp in buffalo wing sauce and serve immediately with blue cheese dip
 
 
 
Salsa Verde Meatballs
 
Ingredients

39 (1 1/2 pounds)  frozen, fully cooked meatballs
1 jar (16 ounces) salsa verde
1 medium onion, chopped
2 teaspoons minced garlic
1/2 cup chicken or beef broth
1/2 teaspoon ground cumin
 
Instructions:
1) Place frozen meatballs in a 3 to 4-quart slow cooker prepared with nonstick cooking spray.
 
2) In a bowl, combine the remaining ingredients. Pour mixture over meatballs. Cover and cook on high heat for three hours or on low heat for six to eight hours. Serve as an appetizer with tortilla chips or toothpicks or in a tortilla with beans and rice. Makes six to eight servings.
 
Variation:
Defrost meatballs. In a 3 1/2- to 4-quart pan, combine the remaining ingredients and bring to a low boil. Stir in meatballs. Return to a low boil. Simmer over medium heat for 15 minutes.
 
 
 
Shrimp Artichoke Dip
 
Ingredients:
1 package (12 oz) SeaPak® Shrimp Scampi - Butter and Garlic, frozen
1 can (8.5 oz) artichokes, quartered and well drained
1 carton (9 oz) spinach, frozen
1/4 cup Italian bread crumbs
2 - 4 Tablespoons  sour cream
3 Tablespoons pre-cooked bacon crumbles (3 slices of bacon cooked and crumbled)
1 cup Parmesan cheese
Crackers
 
Directions:
1) Defrost spinach in microwave according to package directions and drain well. Heat large skillet for 1 minute on medium high.



2) Add shrimp and sauté for seven minutes. Add artichokes, spinach, bread crumbs, sour cream, bacon crumbles and cheese to the skillet with shrimp.

3) Stir well to incorporate all ingredients. Cook an additional three minutes or until cheese is melted and shrimp is fully cooked. 



4) Pour mixture into serving dish and serve with crackers.

-- Sonya Eskridge

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Chicken wings, four different ways
Memorial Day menus: drinks and punches for your family