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Super Bowl food with flare

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(WJBK) -

University of Michigan Catering

Flank Steak and Tequila Shrimp fajitas

Serves 10 to 12

Ingredients:
1 1/2  to 2 lbs. of trimmed flank steak
2 tbsp. olive oil
2 tbsp. . garlic, fresh chopped
2 tsp. cumin
2 tsp. coriander
1 tsp. pepper
1 tsp.  salt
½ lemon, juiced

Directions:
Preheat skillet or sauté pan. Rub both sides of the flank steak with olive oil. Then rub with the garlic, cumin, coriander, salt and pepper. Cook flank steak in skillet for about 3 to 4 minutes per side. Top with lemon juice. Let steak rest for 5 minutes prior to slicing

Shrimp

1 lb. of shrimp peeled, deveined with tails removed. 21/25  or 26/30 size is fine
2 tbsp. olive oil or butter
1 tbsp. garlic, fresh chopped
Pinch of salt and pepper
2 oz. tequila, optional

Directions:
Preheat sauté pan with olive oil
Add shrimp and garlic
Sauté on high heat for about 1 to 2 minutes
Season with salt and pepper
Add tequila.
Serve slices of flank and shrimp with pico d gallo salsa, guacamole, corn and flour tortillas


Curried Turkey Spread

Ingredients:
¾ lb. oven roasted turkey breast, sliced medium
1 c mayonnaise or low fat plain yogurt
½ c golden raisins
½ c toasted slivered almonds
½ c green onions, diced
2 tbsp. curry powder
1 tsp. pepper
Pinch of salt
Top with 1/3 c Major Grey's Chutney

Directions:

Chop turkey into coarse pieces.
Mix mayo, curry powder, almonds, raisins, green onions salt and pepper together. Fold in turkey breast.
Shape turkey spread into disc or ball on serving platter. 
Form a divot on the top of the spread. Pour chutney into divot.
 Serve with Belgium endive leaves,  Naan style bread, and or crackers.

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