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Salt-And-Pepper Buffalo Shrimp With Blue Cheese And Celery Recipe - Cooking Index

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

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.

Type: Fish, Shellfish
Serves: 12 people

Recipe Ingredients

  For Blue Cheese Dip
1 cup 146g / 5.1ozCrumbled blue cheese
1/3 cup 78mlOlive oil
2 teaspoons 10mlFresh lemon juice
3/4 cup 177mlHeavy cream
1   Celery - cut into sticks
  For Shrimp Sauce
3 tablespoons 45mlMinced garlic
1/2 cup 73g / 2.6ozChopped fresh parsley
1/3 cup 78mlExtra-virgin olive oil
1/4 cup 59mlMedium-dry Sherry
2 tablespoons 30mlHot sauce - (to 4)
2 tablespoons 30mlFresh lime juice
  For Shrimp
1 1/2 lbs 681g / 24ozLarge (16/20 per lb) shrimp - in shells
2 tablespoons 30mlKosher salt
2 tablespoons 30mlFreshly-cracked black pepper
1/2 cup 118mlOlive 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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