Game Day Eats That'll Have Everyone Cheering (Even if Their Team Loses)
The Super Bowl isn’t just about football, it’s about friends, food, and the excuse to eat way too much without judgment. And with Philly and Kansas City battling it out in New Orleans, it’s the perfect time to bring regional flavors together for the ultimate game day feast . Whether you’re hosting at home or rolling up to a party with the MVP dish, we’ve got you covered with big flavors and a zesty twist, thanks to Lemi Shine 100% Food Grade Citric Acid!
Zesty New Orleans Shrimp Po’ Boy - Crunchy, juicy, and packed with Louisiana heat!
A New Orleans classic with an extra punch. Golden, crispy shrimp topped with a spicy remoulade sauce and piled high on French bread.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 tsp Lemi Shine 100% Food Grade Citric Acid
- ½ cup buttermilk
- 1 cup cornmeal
- ½ cup flour
- 1 tsp paprika
- ½ tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 cup vegetable oil (for frying)
- 4 French bread rolls
- ½ cup shredded lettuce
- 1 tomato, sliced
- ¼ cup mayonnaise
- 1 tbsp hot sauce
- 1 tbsp lemon juice
Instructions:
1. In a bowl, soak shrimp in buttermilk and citric acid for 15 minutes (this makes them extra juicy!).
2. In another bowl, mix cornmeal, flour, paprika, cayenne, garlic powder, salt, and pepper.
3. Heat oil in a skillet to 350°F.
4. Coat shrimp in the dry mix and fry for 2–3 minutes per side until golden brown. Drain on paper towels.
5. Mix mayo, hot sauce, and lemon juice for a spicy remoulade.
6. Toast French bread, spread sauce, add shrimp, lettuce, and tomato. Take a bite and thank yourself for making these.
Pro Tip: Want a healthier twist? Pop these in the air fryer at 375°F for 8 minutes for the same crunch without the oil.
Tangy Kansas City-Style Loaded Nachos - Smoky, cheesy, and piled high!
Nachos are a must have for any game day spread.. These get the KC BBQ treatment with tender pulled pork, gooey cheese, and a tangy BBQ sauce that brings it all together.
Ingredients:
- 1 bag tortilla chips
- 1 lb pulled pork or shredded beef
- 1 cup shredded cheddar cheese
- ½ cup Kansas City-style BBQ sauce (see below)
- 1 tsp Lemi Shine 100% Food Grade Citric Acid
- ½ cup pickled jalapeños
- ½ cup diced tomatoes
- ¼ cup chopped green onions
- ½ cup sour cream
Tangy BBQ Sauce:
- 1 cup ketchup
- ¼ cup apple cider vinegar
- ¼ cup molasses
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp Lemi Shine Citric Acid
- 1 tsp smoked paprika
- ½ tsp garlic powder
Instructions:
1. Preheat oven to 375°F.
2. Layer tortilla chips, pulled pork, cheese, and BBQ sauce.
3. Bake for 10 minutes until cheese melts.
4. Top with citric acid, jalapeños, tomatoes, green onions, and sour cream.
Pro Tip: Citric acid keeps the flavors bold and balanced, so every bite is as good as the first.
Zesty Philly Cheesesteak Sliders - Big Philly energy in a tiny package!
These mini cheesesteaks are the ultimate finger food, all the deliciousness of the real thing, but easy to grab between plays.
Ingredients:
- 1 lb ribeye steak, thinly sliced
- 1 tsp Lemi Shine 100% Food Grade Citric Acid
- 1 tbsp Worcestershire sauce
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 small onion, thinly sliced
- ½ green bell pepper, sliced
- ½ red bell pepper, sliced
- 1 cup provolone cheese, shredded
- 12 Hawaiian slider buns
- 2 tbsp melted butter
- ½ tsp garlic powder
Instructions:
1. Heat olive oil in a skillet over medium-high heat.
2. Sauté onions and peppers until softened. Remove and set aside.
3. Add citric acid, Worcestershire sauce, salt, and pepper to steak slices, then cook until browned.
4. Mix steak with sautéed veggies and remove from heat.
5. Preheat the oven to 350°F.
6. Slice slider buns in half, layer with steak mixture and cheese, and top with the bun lids.
7. Brush melted butter and garlic powder on top.
8. Bake for 10 minutes, until cheese melts.
Pro Tip: Citric acid enhances the savory, meaty flavor in the steak, making every bite next-level delicious.
Which dish are you making first?