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Dinner and a Movie, Monday Night Football Style

The Food Dude serves up an alternative to the NFL's first Monday night game.
by Dave Cathey Published: September 10, 2012
/articleid/3708271/1/pictures/1823047">Photo - A scene from "North Dallas Forty." Screen capture <strong></strong>
A scene from "North Dallas Forty." Screen capture

Spradlin is perfection as the sinister Bible-quoting coach with a heart of coal. Davis and Nolte are the heart and soul. Look for scene-stealing supporting performances from ex-Oakland Raider John Matuszak, Bo Svenson, Charles Durning and Dabney Coleman.

Pair “North Dallas Forty” with a football-friendly dish with a hint of irony: grilled shrimp. This simple recipe requires little time and delivers big flavor.

Grilled Spicy Ginger-Agave Shrimp


2 pounds large shrimp, peeled and deveined; tails optional

3 tablespoons vegetable oil or grape-seed oil

Salt and pepper to taste

For the glaze:

3 tablespoons agave nectar

1 tablespoon rice vinegar

1 tablespoon peeled, grated fresh ginger

1 teaspoon sambal oelek or chili paste

For the dipping sauce:

½ cup soy sauce

2 green onions sliced thin

2 teaspoons rice wine vinegar

½ teaspoon sesame oil

½ teaspoon chili oil

1 clove garlic minced or grated


• Prepare a charcoal or gas grill to medium high temperature, 400 to 450 degrees.

• In separate mixing bowls, combine ingredients for glaze and dipping sauce accordingly.

• In a third bowl, toss shrimp in oil, salt and pepper until thoroughly coated.

• Place shrimp over direct flame, placing quickly as they cook very fast. Cover and barbecue about two minutes and flip. The shrimp are done when they've become plump and turned bright orange. Remove from fire quickly and toss in glaze.

• Serve with steamed rice and dipping sauce, which also can be sprinkled over the rice.

Source: Dave Cathey

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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