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A Broncos Tailgate Theme for Bengal Week

Broncos fans tailgate outside Sports Authority Field at Mile High on September 12, 2011 in Denver, Colorado.  (Photo by Doug Pensinger/Getty Images)
Broncos fans tailgate outside Sports Authority Field at Mile High on September 12, 2011 in Denver, Colorado. (Photo by Doug Pensinger/Getty Images)
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Coming up with a title for this food fest was more difficult than I thought. The Denver Broncos play the Cincinnati Bengals. Should I share some food ideas from Cincy? Probably not. No offense to that region, but I think I can do better. In playing around with the Bengals name I thought, there is a Bay of Bengal that touches India, so why not a little Curry? The Bengals team represents Tigers (hence the striped uni's), so why not Tiger Prawns, or Shrimp. A quick double-team and we have Curry Shrimp Skewers. At least it will have a Tiger's bite anyway. I don't know too many people who don't like shrimp, so this should go over well with your Tailgate companions, but if you are in the minority of those who either don't care for shellfish or like me, have a food allergy to shrimp, I added Curried Chicken Kabobs as an audible. Fire up the Barbie and we'll get this party started.

Curry Shrimp Skewers

  • One 14-oz can unsweetened coconut milk (not low-fat)
  • The juice of 1 Lime
  • 2 Tbsp. curry paste
  • 1/2 of a Red onion, finely chopped
  • Sea Salt and freshly ground black pepper
  • 2 pound large shrimp, peeled and deveined
  • Lime wedges, for serving
  • Wooden skewers

Whisk together coconut milk, curry paste, onion, lime juice, and oil in a blender or food processor and puree. Season, to taste, with salt and pepper. Place the shrimp in a bowl and add the puree mixture. Cover the bowl and let the shrimp marinate at room temperature for about 20 minutes. Meanwhile you can soak the skewers in water, heat up the grill and crack a cold one.

Remove shrimp from the marinade and arrange them on skewers. (I use two to prevent them from spinning out of control). Grill the shrimps for 1-1/2 to 2 minutes per side. Transfer the skewers to a tray and serve with lime wedges. This will serve 8 people if you have other accompaniments or about 4 hungry horses.

Sounds simple enough right?

Well if you're up to a bit more of a challenge, here is the audible.

Curry Chicken Kabobs

  • Wooden skewers
  • 2 lbs. boneless chicken breast, cut into chunks
  • 3 Tbsp minced garlic
  • 1/2 cup sliced green onions
  • 2 Tbsp chopped cilantro leaves
  • 2 Tbsp minced lemongrass
  • 2 Tbsp curry powder
  • 1 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 lime, juiced
  • 1 Tbsp smoked paprika
  • 1/4 cup chicken stock
  • 1 tsp coarsely ground black pepper
  • 2 Tbsp canola oil

Soak wooden skewers in water for at least 30 minutes.

In a large bowl, add the chicken and all the remaining ingredients and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight. Remove the chicken from the marinade and thread onto the wooden skewers.

Preheat the grill to medium.

Put the skewers on the grill. Cook for 2 to 4 minutes, then flip and cook for another 2 to 4 minutes. Remove the chicken from the skewers to a serving platter and serve. This one serves 6, so if there are more in your party adjust the recipe accordingly.

If your feeling the blitz, go for two and make both dishes. It shouldn't take longer than the 4 minute Offense. Then go out and cheer our team to win this Sunday.

Good eats and...

Go Broncos!