Buffalo Shrimp Salad Recipes
BUFFALO SHRIMP SALAD
The pairing of spicy Buffalo sauce with blue cheese is an American classic -- this salad brings the two together again with delicate sauteed shrimp and escarole.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium-high. Add shrimp and salt and pepper, and saute until shrimp are opaque. Remove from heat and swirl in hot sauce. Let cool slightly, then toss with escarole and lemon juice. Season and sprinkle with cheese.
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.
Nutrition Facts : Calories 625.7 calories, Carbohydrate 54.4 g, Cholesterol 198.5 mg, Fat 32.1 g, Fiber 3.1 g, Protein 30.1 g, SaturatedFat 7.5 g, Sodium 2128.8 mg, Sugar 1.6 g
BUFFALO SHRIMP DIP
Serve this with crudites to keep it light; celery and carrot sticks are the perfect vessel for scooping up the Buffalo goodness! You can even add some baked chips to the table, e.g. baked pita chips work great. I minced some of the celery leaf for garnish for a little color. Enjoy!
Provided by Sara s
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray an oven-safe 8x8- or 9x9-inch baking dish or pie dish lightly with cooking spray (or use a Misto®).
- Combine cream cheese, sour cream, hot sauce, and vinegar in a bowl. Add 1/4 cup of Mexican cheese and mix until smooth. Mix in shrimp. Spread into the prepared baking dish. Top with remaining Mexican cheese.
- Bake in the preheated oven until hot and cheese is melted, 20 to 25 minutes.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 1.9 g, Cholesterol 83.8 mg, Fat 7 g, Protein 11.7 g, SaturatedFat 3.9 g, Sodium 564.5 mg, Sugar 0.2 g
GRILLED BUFFALO SHRIMP SALAD
Get ready for rave reviews when you dish up these zesty grilled shrimp.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. Thread shrimp onto eight 12-inch metal skewers. Brush with wing sauce, covering all sides of shrimp. Let stand 10 minutes to marinate.
- Place shrimp on grill over medium heat. Cover grill; cook 5 to 7 minutes or until shrimp turn pink.
- In large bowl, place salad greens, celery, croutons and dressing; toss gently. Divide salad among individual serving plates. Top each salad with shrimp.
Nutrition Facts : Calories 290, Carbohydrate 10 g, Cholesterol 170 mg, Fat 2 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 2 g, TransFat 0 g
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- Heat a large pan or skillet to medium-high heat with 1/2 of butter or oil sauté your shrimp. Season with salt and pepper to taste. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes.
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- Rinse shrimp and pat dry with a paper towel. Drizzle olive oil into medium skillet and add butter over medium-low heat. Once butter has melted, add in shrimp and garlic. Cook, stirring often, until the shrimp have turned pink, about 3-5 minutes. Add in buffalo sauce and cook another 1-2 minutes until thickened. Remove skillet from heat and set aside.
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