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Recipe to Print-Salt-and-Pepper Buffalo Shrimp with Blue Cheese and Celery - Copy

$scale_by Recipe Name: Salt-and-Pepper Buffalo Shrimp with Blue Cheese and Celery - Copy Source: Submitted by: Last Modified: Course: Appetizer Used in Baskets: No Base: Shellfish Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 30.00 Minutes Number of Servings: 10 Inactive Prep Time: 0.00 Minutes Original Num Servings: 10 Cooking Time: 20.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $2.24 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: 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.

Ingredients: Directions: Make dip: Puree blue cheese, 1/3 cup 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 garlic, parsley, extra virgin olive oil, sherry, tabasco and lime juice. 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.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00