RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5351
| View Recipe |
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| Recipe Name: |
Salt-and-Pepper Buffalo Shrimp with Blue Cheese and Celery - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| 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
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| 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.
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Ingredients:
0.33 Cup oil, olive
0.25 Cup tabasco
1.5 Pounds shrimp, 16-20 (xx-large) in shells
2 Tablespoons pepper, black, cracked
0.5 Cup oil, olive
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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. |
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| Nutrition per Serving: |
| Calories: |
264 |
Total Carbs: |
6.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
106.3 |
Fat: |
16.6 |
Protein: |
20.87 |
| Fiber: |
2.49 |
Sodium: |
37.93 |
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