Buffalo Shrimp With Blue Cheese Sauce Recipes

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BUFFALO GRILLED SHRIMP WITH BLUE CHEESE DIP AND CELERY



Buffalo Grilled Shrimp with Blue Cheese Dip and Celery image

Provided by Gina Marie Miraglia Eriquez

Categories     Fourth of July     Backyard BBQ     Dinner     Lunch     Blue Cheese     Shrimp     Celery     Summer     Grill     Grill/Barbecue     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 (hors d’oeuvre) servings

Number Of Ingredients 13

For blue cheese dip:
1/2 cup sour cream
1/4 cup finely chopped scallions
2 tablespoons finely chopped flat-leaf parsley
1/2 cup crumbled blue cheese (2 ounces)
2 teaspoons fresh lemon juice
1 1/2 teaspoon milk
For shrimp:
18 jumbo shrimp (1 1/2 to 2 pounds), peeled, leaving last shell segment and tail fan attached, then deveined
2 tablespoons olive oil
1/2 stick unsalted butter, melted
1/4 cup hot sauce such as Frank's RedHot
1/2 bunch celery, cut into 4-inch sticks

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 WITH FETTUCCINE & BLEU CHEESE SAUCE



Buffalo Shrimp With Fettuccine & Bleu Cheese Sauce image

Make and share this Buffalo Shrimp With Fettuccine & Bleu Cheese Sauce recipe from Food.com.

Provided by GinnyP

Categories     Cheese

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 15

10 ounces dry fettuccine or 10 ounces pappardelle pasta
1 tablespoon olive oil
3/4 lb medium shrimp, peeled and deveined
2 garlic cloves, minced
1 tablespoon butter
1 tablespoon hot sauce, to taste (I prefer Chohula's)
1/2 teaspoon paprika
3 tablespoons chopped fresh chives or 3 tablespoons parsley
fresh chives (to garnish) or parsley (to garnish)
1/4 cup finely chopped onion
2 teaspoons olive oil
2 garlic cloves, minced (or more to taste)
1/2 teaspoon sugar
1 cup half-and-half
4 ounces crumbled blue cheese (about 1 cup)

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.

BUFFALO SHRIMP WITH BLUE CHEESE SAUCE



Buffalo Shrimp With Blue Cheese Sauce image

An appetizer recipe from "Ten: All the Foods We Love and Ten Recipes for Each" by Sheila Lukins

Provided by gailanng

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

8 tablespoons unsalted butter
1 -1 1/2 tablespoon Tabasco sauce, to taste
1 lb large shrimp, cleaned and deveined but tails left on, rinsed and patted dry (about 24 shrimp)
coarse kosher salt, to taste
4 large celery ribs, trimmed and cut into sticks, for serving
4 large carrots, peeled and cut into sticks, for serving
6 scallions, trimmed for serving
3/4 cup mayonnaise
3/4 cup sour cream
1 tablespoon fresh lemon juice
1 -2 teaspoon Worcestershire sauce, to taste
1 dash Tabasco sauce
2 tablespoons finely minced shallots
2 tablespoons fresh flat-leaf parsley, chopped
fresh coarse ground black pepper, to taste
3/4 cup danish blue cheese (or other mild blue cheese, crumbled)

Steps:

  • Combine the butter and the Tabasco sauce in a small saucepan over medium-low heat, and cook until the butter has melted. Stir, and let cool slightly. Then divide the butter mixture between two large mixing bowls.
  • Place the shrimp in one bowl and coat them well with the butter mixture. Cover the bowl loosely and let the shrimp marinate at room temperature for 20 minutes.
  • Meanwhile, make the blue cheese dipping sauce. Combine all sauce ingredients, except the cheese, in a bowl. Gently fold in the blue cheese, being careful not to break it up too much (or it will turn the sauce an unappetizing gray). Adjust the seasonings to taste. Refrigerate, covered, for as long as overnight.
  • To cook the shrimp, heat a nonstick skillet over medium heat. Using tongs, lift the shrimp from the marinade and cook them, in batches, in the skillet until they are pink and opaque, 2 minutes per side. As they are cooked, transfer the shrimp to the second bowl and toss them well in that batch of butter-Tabasco mixture.
  • Again using tongs, transfer the cooked shrimp to a serving bowl. Sprinkle them with coarse salt. Serve immediately, along with the celery, carrots, and scallions, and a bowl of Blue Cheese Sauce for dipping.

BUFFALO GRILLED SHRIMP WITH GOAT CHEESE DIPPING SAUCE



Buffalo Grilled Shrimp with Goat Cheese Dipping Sauce image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     appetizer

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped shallot
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
1 cup heavy cream, room temperature
1/3 teaspoon kosher salt
4 ounces fresh goat cheese, room temperature
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 pound jumbo shrimp, peeled and deveined
1/4 cup hot sauce, such as Frank's, plus 2 tablespoons for serving
2 tablespoons extra-virgin olive oil
1 teaspoon grated lemon zest, from 1 large lemon
4 cloves garlic, smashed and coarsely chopped
1/2 teaspoon salt

Steps:

  • For the sauce: Heat a small saucepan over medium heat. Add the olive oil and shallots and saute for about two minutes. Add the cumin and smoked paprika and continue to cook, stirring, for one minute more. Add the cream and salt, reduce the heat to low, and simmer for about 5 minutes, until slightly thickened. Whisk in the goat cheese, a little at a time, until fully incorporated and smooth. Remove from the heat and let cool for 5 minutes before stirring in the chives and parsley.
  • For the shrimp: In a medium bowl, toss the shrimp with the 1/4 cup hot sauce and the olive oil, lemon zest and garlic. Cover with plastic wrap and let sit at room temperature for 15 minutes.
  • Preheat a grill or grill pan to medium-high heat. Sprinkle the shrimp with the salt and grill for 2 to 3 minutes per side, or until opaque at the center. Remove to a clean bowl and toss with the remaining 2 tablespoons hot sauce. Serve with the goat cheese dipping sauce.

EASY BUFFALO SHRIMP



Easy Buffalo Shrimp image

Break out the blue cheese dressing for this buffalo shrimp recipe! You'll never want restaurant shrimp again after trying some Easy Buffalo Shrimp.

Provided by My Food and Family

Categories     Cheese

Time 40m

Yield Makes 25 servings.

Number Of Ingredients 6

1/2 cup hot pepper sauce
1/4 cup butter or margarine, melted
36 round buttery crackers, finely crushed (about 1-1/4 cups)
25 uncooked large shrimp (about 1 lb.), peeled with tails left on, deveined
3/4 cup KRAFT ROKA Blue Cheese Dressing
4 stalks celery, cut into thin sticks

Steps:

  • Heat oven to 350°F.
  • Mix hot pepper sauce and butter in shallow bowl; place cracker crumbs in separate shallow bowl.
  • Dip shrimp in sauce mixture then in crumbs, turning to evenly coat both sides of each shrimp. Place in single layer on baking sheet sprayed with cooking spray.
  • Bake 20 min. or until shrimp are done. Serve with dressing and celery.

Nutrition Facts : Calories 80, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

BUFFALO SHRIMP



Buffalo Shrimp image

This is the BEST...you can adjust the intensity of the buffalo sauce to your liking. We like it HOT!!

Provided by JIGGYnFL

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 4

Number Of Ingredients 12

2 cups all-purpose flour
2 tablespoons Creole-style seasoning
1 tablespoon garlic powder
1 tablespoon ground cayenne pepper
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1 pound large shrimp, peeled and deveined with tails attached
4 cups oil for frying
4 cloves garlic, minced
2 ½ tablespoons butter
6 ounces hot pepper sauce
1 teaspoon ground cayenne pepper

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

EASY BUFFALO SHRIMP



Easy Buffalo Shrimp image

This is an easy dish for ball games or to take to parties. I like to make sure additional sauce covers the shrimp when served. Serve with blue cheese or ranch dressing, if desired.

Provided by susan

Categories     Appetizers and Snacks     Spicy

Time 25m

Yield 4

Number Of Ingredients 5

½ cup butter
½ cup hot sauce (such as Texas Pete®)
1 cup canola oil
1 cup cornstarch
1 pound frozen cooked, peeled, and deveined shrimp, thawed

Steps:

  • Combine butter and hot sauce in a saucepan over medium heat; cook and stir until butter is melted, about 5 minutes. Reduce heat to medium-low and keep warm.
  • Heat oil in a large skillet over medium heat.
  • Place cornstarch in a shallow bowl and lightly dip shrimp into the cornstarch.
  • Fry shrimp, working in batches, in the hot oil until lightly browned, 1 to 2 minutes. Transfer shrimp to a paper towel-lined plate using a slotted spoon. Add shrimp to the butter-hot sauce and allow to sit for 3 to 4 minutes.

Nutrition Facts : Calories 489.4 calories, Carbohydrate 29.7 g, Cholesterol 282.3 mg, Fat 29.9 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 15.6 g, Sodium 1159.7 mg, Sugar 0.4 g

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