Yesterday, we celebrated the Super Bowl at the Kimball’s (Adam, Jenni and Dr. Leo Marvin) .  Here is glamour shot of Dr. Leo Marvin.  He is a stud.

The Kimballs lived in New Orleans for a few years and are big Saints fans.  They also made some great New Orleans fare and Adam served his homemade beer!  It was super yummy. 

Cajun Jambalaya and a Craw-fish Boil!

Adam digging in. 

 He said to drink the juices from the head of the craw-fish once you break off the tail. Not sure that I like that a lot, but at least I tried it. 

Crawfish boil in Boise?? I was surprised too.  Apparently you can get Craw-fish at a little fish market in the north end. 

 Our friend Celia is from Alabama and she is the sweetest! 

 To complete the southern feast, she brought sweet tea and fried pickles. She said she tamed down the sweetness of the tea for all of us.  I loved the fried pickles! Her husband Tim fried them.

Here are Tim and Celia together.

Here is the entire spread from yesterday.   The Saints cookies were super cute! 

I had about 10 plates like this.

We also brought our friends Jen and Balaji. 

Of course, John Black and Jav made an appearance

My contribution was Mango Shrimp Ceviche and Caprese Sticks.  The caprese sticks are a specialty of my friend Crissie’s over at www.designeatplay.com.  SO easy and good!

Since it is the middle of winter and I live in Boise I chose shrimp for the ceviche.  I figured nothing good can come out of raw fish this time of year in the b-town.  It isn’t actually cooked all the way by the lime juice, only partially which is faster than typical ceviche.  

 Mango Shrimp Ceviche

1 lb. raw shrimp peeled, deveined, tails removed

2 tomatoes chopped

1 Red onion minced

1 Cucumber peeled and chopped

¼ Head of a Red Cabbage chopped

Couple of handfuls of cilantro chopped

2 Serrano peppers chopped (seeds and veins removed)

1 Cup Fresh lime juice

2 Mangos peeled and chopped

2 Avocados pitted, peeled and chopped

Salt and Pepper to tasted

Bring a large pot of salted water to a boil.  Meanwhile, chop shrimp into smaller bits like this.

Boil shrimp for 1-2 minutes. 

Remove from heat and strain, immediately place in ice water to cool. 

Once cool add tomatoes, onions, cucumber, cabbage, peppers, cilantro and lime juice in a large bowl. 

Stir well.  Place covered in fridge for an hour. 

Add mangos and avocados just prior to serving.  Salt and pepper to taste.   Serve with tortilla chips.

Caprese Sticks (by Crissie)

1 Pint Grape Tomatoes halved

4 oz Mozzarella Cheese cut into small squares

Couple of handfuls of basil cut into small pieces

Toothpicks

Balsamic vinegar

Salt and Pepper

Take one grape tomato, one small piece of basil and piece of cheese and place on a toothpick.  Assemble caprese sticks like this:

Serve on a plate drizzle with balsamic vinegar.

Enjoy!

Love,

Lindzee