Anchors Aweight: Spicy Garlic Shrimp and The Paloma


There are three rules for tailgate food. It should be:

  1. Something that can be shared.
  2. Simple enough to cook after a few cocktails.
  3. Easy to eat, especially after said cocktails.

Usually, that means a grill and some burgers, a bucket of potato salad, and maybe some chips. While that is ok for the lessers, the Vandy lifestyle requires something a little more upscale (note: as mentioned previously, I do not actually live the Vandy lifestyle, but I do on occasion cater for people who do).

Considering the Temple game is on a weeknight, we need something simple that can be prepped ahead and cooked in a hurry. We need Spicy Garlic Shrimp.



A grill will certainly suffice for cooking shrimp, but if we are looking for a quick setup for after work tailgating, we need to travel lightly. A butane stove and a cast iron wok can be setup in about 30 seconds, hot in a couple of minutes, and have shrimp ready to eat before you finish your first beer. If you don't have a cast iron wok, invest in one. It is the perfect shape for stir fry, and the iron holds a ridiculous amount of heat (read: quicker recovery between batches). Also, a cast iron wok can be a great stand in for a deep fat fryer in a pinch - something we may exploit later in the season.

Spicy Garlic Shrimp


  • 4-5 pounds jumbo shrimp, deveined, with or without peels
  • 6 oz Garlic Chili Paste
  • 2 TBSP Miso
  • Juice of 3 limes
  • 2-3 TBSP water
  • Oil, for stir frying
  • Additional limes, sliced for garnish

Whisk together Chili Paste, Miso, and lime juice. Add just enough water to dissolve the miso and make a slightly runny sauce. Pour over shrimp, toss to cover, and refrigerate for at least 4 hours, preferably overnight.

To cook, coat wok with a thin layer of oil and get smoking hot. Add a dozen or so shrimp and stir/toss continually until cooked through, 3-5 minutes. Serve with lime wedges.


Cocktail: The Paloma

While nothing will ever displace the Gin and Tonic as the apotheosis of summer cocktails, The Paloma has become my go-to for friends who refuse to touch the juniper juice. It's a tequila drink, but don't let that scare you off either. The combination of lime and grapefruit is a perfect foil for August heat, and masks the flavor of all but the lowest of low-end tequilas. I'm recommending San Pellegrino Pompelmo (grapefruit) here because, having tried numerous other alternatives, I've found nothing really works as well.


  • 2 oz Tequila
  • 4 oz San Pellegrino Pompelmo
  • Juice of half a lime

Pour over ice, stir, enjoy!

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