Recipe courtesy of Gourmet Magazine

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

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  • Level: Intermediate
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 10 to 12 first course servings
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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


  1. 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.
  2. Make sauce: Stir together sauce ingredients.
  3. 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.
  4. 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.
  5. Add sauce to shrimp and toss well to coat.

Cook’s Note

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.