Salt-and-Pepper Buffalo Shrimp with Blue Cheese and Celery

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
10 to 12 first course servings
Level:
Intermediate

Ingredients
  • For blue-cheese dip:
  • 1 cup crumbled blue cheese
  • 1/3 cup olive oil
  • 2 teaspoons fresh lemon juice
  • 3/4 cup heavy cream
  • 1 bunch celery, cut into sticks
  • For shrimp sauce:
  • 3 tablespoons minced garlic
  • 1/2 cup chopped fresh parsley
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup medium-dry Sherry
  • 2 to 4 tablespoons hot sauce
  • 2 tablespoons fresh lime juice
  • For shrimp:
  • 1 1/2 pounds large (16 to 20 per pound) shrimp, in shells
  • 2 tablespoons kosher salt
  • 2 tablespoons cracked black pepper
  • About 1/2 cup olive oil
Directions

Make dip: Puree blue cheese, oil, and lemon juice in a food processor until smooth. Transfer to a bowl and whisk in cream. Serve dip with celery.

Make sauce: Stir together sauce ingredients.

Cook shrimp: Make a deep lengthwise incision along inner curve of each shrimp with a small knife, cutting all the way through flesh but not shell. Devein.

Toss with kosher salt and cracked pepper to coat. Heat 2 tablespoons oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then cook shrimp in batches, without crowding, until just cooked through, about 3 minutes per side, adding more oil as needed. Transfer to a large bowl as cooked.

Add sauce to shrimp and toss well to coat.

Cooks' notes: Shrimp may be served hot or at room temperature. Blue-cheese dip can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.


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