Salt-And-Pepper Buffalo Shrimp With Blue Cheese And Celery

Recipe Ingredients

		For Blue Cheese Dip
1 cup	146g / 5.1oz	Crumbled blue cheese
1/3 cup	78ml	Olive oil
2 teaspoons	10ml	Fresh lemon juice
3/4 cup	177ml	Heavy cream
1		Celery - cut into sticks
		For Shrimp Sauce
3 tablespoons	45ml	Minced garlic
1/2 cup	73g / 2.6oz	Chopped fresh parsley
1/3 cup	78ml	Extra-virgin olive oil
1/4 cup	59ml	Medium-dry Sherry
2 tablespoons	30ml	Hot sauce - (to 4)
2 tablespoons	30ml	Fresh lime juice
		For Shrimp
1 1/2 lbs	681g / 24oz	Large (16/20 per lb) shrimp - in shells
2 tablespoons	30ml	Kosher salt
2 tablespoons	30ml	Freshly-cracked black pepper
1/2 cup	118ml	Olive oil - more or less

Recipe Instructions

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.

This recipe yields 10 to 12 first course servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B53) - from the TV FOOD NETWORK

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