I'm not a football fan. I come from a bookish, non-athletic family and football was not part of my upbringing. My idea of watching a game is sitting by my husband's side while he watches and occasionally looking up from the computer or my book, usually to ask some question about what's happening that clearly indicates just how little I know about the game. I'm the sort of person who watches the Super Bowl for the commercials and is more interested in who the half-time entertainment is than which teams are playing.
My best Superbowl ever was the one some years ago when Comedy Central ran an Absolutely Fabulous marathon. Mike watched the game in one room and I watched Absolutely Fabulous in another. When a commercial came on, Mike would yell, "Commercial!" and I'd flip to the Superbowl station. As soon as the game came back on, I'd flip back to Absolutely Fabulous.
But despite my lack of interest in football, I get caught up in the Superbowl excitement. It's an event, and every year it seems to be more of a food occasion. Tonight Mike will be cooking, but if he weren't, this is one of the things I'd make. They're delicious, fast and easy to make, and it's a well known fact that everything is better with bacon.
Shrimp Wrapped with Bacon
Shrimp (I think 21-25 per pound is a good size for this)
The amounts for this will depend on the quantity you wish to make. For every 2 shrimp you will need 1 strip of bacon, 1 teaspoon of horseradish, three drops of Worcestershire sauce, and a drop or two of Tabasco. Multiply according to the number you wish to make.
1. Cut bacon strips in half and cook slowly over low heat. Your aim here is to partially cook the bacon.
2. Mix the horseradish with the Worcestershire sauce and Tabasco. Taste. You want it to be lively. If you what you're tasting doesn't seem lively enough, add a little more Tabasco.
3. On a broiler pan with a rack, lay out the strips of bacon, and place a shrimp on each one. Place a scant 1/2 teaspoon of the horseradish mixture on each piece of shrimp. Cover with the bacon and secure the bacon with a toothpick.
4. Run under the broiler. How long will depend on how hot your broiler is, and how close the pan is to the heating element. Mine is less than three inches under the broiler and needed about 90 seconds on each side. If yours is farther, you'll need longer. Cook until the bacon is crisp and the shrimp is cooked.
Notes: You want to be careful not to overcook the shrimp. If you use larger or smaller pieces of shrimp, you'll need to adjust the time. Also, if you use a smaller size of shrimp, you may find that cutting the bacon in thirds works better.