Best Buffalo Shrimp With Blue Cheese Sauce Recipes

10-MINUTE BUFFALO SHRIMP WITH BLUE CHEESE DIP

Steps:

• In a bowl, combine first six ingredients to make blue cheese dip; cover and refrigerate.
• In a shallow bowl, combine flour, salt and cayenne pepper.
• Add shrimp, tossing to coat.
• In a large skillet, heat oil, butter and hot sauce.
• Add shrimp and cook, stirring constantly until lightly browned, about 3 to 4 minutes.
• Sprinkle blue cheese dip with parsley; serve with shrimp.
• Serve with carrot and celery sticks on side if desired.

BUFFALO SHRIMP

Steps:

• Pre wash the shrimp well.
• Dry thoroughly.
• Place in a medium bowl and add buffalo sauce.
• Let sit in the refrigerator for at least 30 minutes.
• Place margarine in a frying pan and let melt until it starts bubbling.
• Place shrimp in the butter along with garlic.
• Let cook until almost done.
• Then add flour and stir quickly to insure no lumps form.
• Let shrimp finish cooking.
• You may add a bit more sauce if needed. Serve next to celery sticks and bleu cheese dressing.

BUFFALO SHRIMP

Steps:

• In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.
• Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture.
• Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.
• In a mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375 degrees F (190 degrees C).
• Remove shrimp from refrigerator and shake a second time in flour mixture.
• Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce.

BUFFALO GRILLED SHRIMP WITH BLUE CHEESE DIP AND CELERY

Steps:

• Make dip:
• Stir together ingredients, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
• Make shrimp:
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure . Toss shrimp with oil and 1/2 teaspoon each of salt and pepper. Oil grill rack, then grill shrimp, covered only if using a gas grill, turning once, until just cooked through, 7 to 8 minutes total. Stir together butter and hot sauce in a large bowl. Add shrimp and toss until coated. Serve shrimp with dip and celery.

BUFFALO SHRIMP TEMPURA

Steps:

• Put a medium bowl in the freezer. Put a wire rack on top of a rimmed baking sheet and set near the stovetop where you will be frying.
• For the blue cheese dressing: Whisk together the mayonnaise, blue cheese, half-and-half, sour cream, lemon juice and 1/4 teaspoon salt in a medium bowl until smooth. Refrigerate until ready to serve.
• For the butter-hot sauce: Combine the butter and hot sauce in a small microwave-safe bowl and microwave until the butter melts, 1 to 2 minutes. Stir to combine and set aside.
• Meanwhile, for the shrimp tempura: Pat the shrimp completely dry with paper towels. Cut small 1/4-inch diagonal slits on the underside of a shrimp, then flatten to make it lie straight. Thread a skewer through the length of the shrimp. Repeat with the remaining shrimp. Refrigerate to chill the shrimp for at least 10 minutes before frying.
• Fill a large heavy-bottom pot with 2 inches of oil, attach a deep- fry thermometer and heat the oil to 375 degrees F.
• Right before you are ready to start frying, whisk together the seltzer and egg yolk in the cold medium bowl from the freezer. Add 1/4 cup ice. Add the flour and whisk gently 9 to 10 times then put the whisk down! You want the batter to be clumpy to help add extra crispiness to your shrimp (see Cook's Note).
• Dip batches of the shrimp into the batter while holding the end of the skewer. Coat completely, letting any excess drip back into the bowl. Slowly lower the shrimp into the hot oil using tongs. Fry until puffed and golden, 2 to 3 minutes. Remove with a slotted spoon, transfer to the rack on the baking sheet and sprinkle lightly with salt while still hot. Be sure to bring the oil back up to 375 degrees F between batches.
• Serve with the blue cheese dressing, butter-hot sauce, carrot and celery sticks.

BUFFALO SHRIMP WITH FETTUCCINE & BLEU CHEESE SAUCE

Steps:

• First, make the Bleu Cheese Sauce: Combine the onion, oil, garlic and sugar in a medium saucepan.
• Cook, stirring, over medium heat until the onion is tender, 3 to 5 minutes.
• Remove from the heat and stir in the blue cheese until nearly melted.
• Now, cook the pasta according to package directions.
• While the pasta cooks, prepare the shrimp.
• Heat the oil in a wok or large frying pan over high heat.
• Add the shrimp and cook, stirring occasionally, until nearly pink, about 1 1/2 minutes.
• Stir in the garlic, butter, and hot sauce and cook until the shrimp is just opaque in the center, about1 1/2 minutes longer.
• Remove from the heat and stir in the paprika; set aside.
• Drain the pasta well and put it in a large bowl.
• Stir in the warm blue cheese sauce.
• Gently mix in the chopped chives or parsley.
• Spoon the pasta onto individual plates.
• Top with the shrimp and sauce.
• Garnish as desired.