Tuesday, February 5, 2013

Buffalo Shrimp

Playing with buffalo sauce again and I have to say this is easier than the chicken balls and just as easy/un-messy to eat (with toothpicks). It’s a good one for your March Madness menu but it’s also good any time of the year, so I’ve decided to share it again for the link party going on at The Lady Behind the Curtain today! … someone got to these before I managed to get my iPhone on it : )

Buffalo Shrimp

Buffalo Shrimp

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Buffalo Shrimp with Blue Cheese Dip

Yield: serves about 4-6 as an appetizer

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients:

1/3 cup blue cheese, crumbled
1/4 cup sour cream
1/4 cup mayonnaise
2 Tbsp milk
salt and pepper to taste

1/3 cup Frank's RedHot Sauce
2 Tbsp butter
1-2 Tbsp honey
2-3 Tbsp vegetable oil, coconut oil or cooking spray
1 lb shrimp, peeled, deveined (I used 31/40 count because I them smaller)

Directions:

- combine first four ingredients and season with salt and pepper to make dip; refrigerate until ready to serve
- heat Frank's RedHot Sauce in a small sauce pan
- when the sauce is hot whisk in butter and honey; when sauce is emulsified remove from heat
- put a large sauté pan over high heat with 1 tablespoon of oil and cook shrimp working in batches
- when shrimp are cooked add them to a large bowl, add some buffalo sauce and toss
- continue until all the shrimp are cooked and serve with dipping sauce

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2 Responses to “Buffalo Shrimp”

  1. 1

    LB — February 8, 2013 @ 4:34 pm

    Pretty and smart!

  2. 2

    Buffalo Shrimp with Feeding Big — June 20, 2013 @ 8:49 am

    […] if you like!  I would love to make one of your recipes! This month, my partner is Kristin from Chefinista. […]

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