Salt And Pepper Shrimp With Blue Cheese And Celery Recipes

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SALT AND PEPPER SHRIMP



Salt and Pepper Shrimp image

This is the classic Cantonese shrimp dish with the heads and peels left on. The shrimp are usually eaten whole, but I know this is scary for some. The recipe is traditional, but you can peel and clean the shrimp if you prefer. I think that when fried, the skins and heads taste like tempura and hold the seasonings perfectly. You can choose your own adventure here, but I do hope you try this dish as it was meant to be eaten.

Provided by Jet Tila

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons (10 grams) kosher salt
1 tablespoon (30 grams) chicken bouillon powder
1 teaspoon (5 grams) sugar
1/2 teaspoon (5 grams) white pepper
1 1/2 pounds (600 grams) large shrimp, unpeeled
2 quarts (1.8 liters) vegetable oil for deep frying, plus 2 tablespoons for stir-frying
1 cup (240 grams) cornstarch
2 tablespoons (30 grams) garlic, finely chopped
1 tablespoon (10 grams) ginger, minced
1 red jalapeno pepper, thinly sliced with seeds
2 tablespoons (60 grams) scallions, finely chopped

Steps:

  • In a small bowl, combine the salt, bouillon powder, sugar and white pepper and reserve.
  • Rinse the shrimp under cold water, then drain them quickly in a colander. Leave them moist to absorb the cornstarch to make a crust.
  • Heat the oil in a 6-quart Dutch oven or pot until the oil reaches about 375 degrees F. Add the cornstarch to a large bowl, dredge the shrimp in cornstarch and then shake off the excess. Deep fry the shrimp for 2 to 3 minutes in three small batches. Drain on a sheet pan as you are heating your skillet or wok.
  • While the shrimp are cooking, heat a large skillet or wok to high and spoon in 2 tablespoons (30 grams) of oil. When the first wisp of white smoke appears, stir in the garlic, ginger and jalapeno and cook for about 30 seconds until light brown.
  • Toss in the fried shrimp, reserved sugar-and-salt mixture and scallions. Continually toss the shrimp to coat well, 1 to 2 minutes. Once the shrimp are heated through, plate the shrimp and top with crispy bits from the pan.

BACON-WRAPPED BLUE CHEESE SHRIMP



Bacon-Wrapped Blue Cheese Shrimp image

Blue cheese, bacon and basil pack big flavor into a couple of bites. To save time, you can assemble the skewers the night before and then serve them hot from the broiler on the day. -Vivi Taylor, Middleburg, Florida

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 16 appetizers.

Number Of Ingredients 12

1/4 cup butter, melted
1 garlic clove, minced
1 teaspoon hot pepper sauce
16 uncooked shrimp (16-20 per pound), peeled and deveined
1/4 teaspoon salt
1/8 teaspoon pepper
16 cubes blue cheese (1/2 inch)
16 fresh basil leaves
8 bacon strips, halved
1/4 cup finely chopped celery
1/4 cup crumbled blue cheese
1 tablespoon minced fresh basil

Steps:

  • Preheat broiler. Combine butter, garlic and pepper sauce. Cut a slit in each shrimp along the inside curve; flatten slightly. Sprinkle shrimp with salt and pepper. Press a cheese cube into slit. Wrap a basil leaf and bacon piece around each shrimp; secure with a toothpick., Place shrimp on a greased rack of a broiler pan. Broil 6-8 in. from heat until shrimp turn pink and bacon is crisp, 5-6 minutes on each side, basting occasionally with butter mixture., Arrange shrimp on a serving platter; sprinkle with celery, crumbled blue cheese and basil.

Nutrition Facts : Calories 88 calories, Fat 6g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 230mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein.

CRUNCHY SALT AND PEPPER SHRIMP RECIPE BY TASTY



Crunchy Salt And Pepper Shrimp Recipe by Tasty image

Here's what you need: frozen shrimp, cornstarch, oil, garlic, fresh ginger, red pepper flakes, salt, black pepper, scallions, white rice

Provided by Frank Tiu

Categories     Appetizers

Yield 3 servings

Number Of Ingredients 10

1 lb frozen shrimp, peeled and deveined, tails left on
1 cup cornstarch
3 cups oil
6 cloves garlic, chopped
2 tablespoons fresh ginger, sliced
2 teaspoons red pepper flakes
2 teaspoons salt
3 teaspoons black pepper
¼ cup scallions, sliced
white rice, cooked, for serving

Steps:

  • Set a wire rack over a baking sheet.
  • Add the shrimp to a medium bowl. Cover with cold water and let sit until thawed, about 10 minutes.
  • Drain the thawed shrimp on paper towels and pat dry.
  • Place the cornstarch in a large bowl. Add the shrimp and toss until well-coated.
  • Heat the oil in a wok or large pan until it reaches 400°F (200°C).
  • Add the garlic and fry for 40 seconds-1 minute, until golden brown. Remove the garlic with a strainer or slotted spoon and drain on paper towels.
  • Fry the shrimp, about 6 at a time, for 2 minutes, or until light golden brown. Transfer to the wire rack to drain.
  • In a clean wok or large pan, add the ginger and red pepper flakes and toast for 2 minutes, until the ginger is starting to brown.
  • Add the shrimp and toss to combine. Season with the salt and pepper and toss until well-coated.
  • Transfer the shrimp to a plate and garnish with the scallions and fried garlic.
  • Serve with rice.
  • Enjoy!

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.

SALT-AND-PEPPER SHRIMP WITH BLUE CHEESE AND CELERY



Salt-and-Pepper Shrimp with Blue Cheese and Celery image

Categories     Food Processor     Cheese     Dairy     Shellfish     Appetizer     Cocktail Party     Picnic     Super Bowl     Blue Cheese     Seafood     Shrimp     Celery     Fall     Poker/Game Night     Party     Gourmet

Yield Makes 10 to 12 (first course) servings

Number Of Ingredients 18

For blue-cheese dip
1 cup crumbled blue cheese
1/3 cup olive oil
2 teaspoons fresh lemon juice
3/4 cup heavy cream
1 bunch celery, cut into sticks
For shrimp sauce
3 tablespoons minced garlic
1/2 cup chopped fresh parsley
1/3 cup extra-virgin olive oil
1/4 cup medium-dry Sherry
2 to 4 tablespoons hot sauce
2 tablespoons fresh lime juice
For shrimp
3 lb large (16 to 20 per lb) shrimp, in shells
2 tablespoons kosher salt
2 tablespoons cracked black pepper
About 1/2 cup olive oil

Steps:

  • Make dip:
  • Purée blue cheese, 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 sauce ingredients.
  • 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.

SALT AND PEPPER SHRIMP (MOM)



Salt and Pepper Shrimp (Mom) image

Provided by Ming Tsai

Categories     main-dish

Time 35m

Number Of Ingredients 7

Canola oil to cook and deep fry
1 1/2 pounds large U-15 shrimps (15 per pound), deveined, shell on!
1 cup scallions cut into 1-inch pieces
1/4 cup sliced garlic
1/4 cup ginger, julienne
1/2 tablespoon kosher salt or sea salt
1/2 tablespoon ground pepper mix (black, green, red and Szechwan)

Steps:

  • Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. Pat the shrimp dry with paper towels. Deep-fry the shrimp at 375 degrees for only 20 seconds, then drain. While the shrimp are deep-frying, coat the wok with oil and saute the scallions, garlic and ginger. Add the fried shrimp then season with salt and pepper. Stir-fry for 20 seconds and serve immediately.

SALT AND PEPPER SHRIMP WITH BLUE CHEESE



Salt and Pepper Shrimp With Blue Cheese image

Make and share this Salt and Pepper Shrimp With Blue Cheese recipe from Food.com.

Provided by MsKittyKat

Categories     Very Low Carbs

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 15

1 cup crumbled blue cheese
1/3 cup olive oil
2 teaspoons fresh lemon juice
3/4 cup heavy cream
1 bunch celery, cut into sticks
3 tablespoons minced garlic
1/2 cup chopped fresh parsley
1/3 cup extra virgin olive oil
1/4 cup medium-dry sherry
2 -4 tablespoons hot sauce
2 tablespoons fresh lime juice
3 lbs shrimp, in shells (16 to 20 large per lb)
2 tablespoons kosher salt
2 tablespoons cracked black pepper
1/2 cup olive oil

Steps:

  • Make dip: Purée blue cheese, 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 sauce ingredients.
  • Cook shrimp: Devein shrimp.
  • 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.

Nutrition Facts : Calories 492, Fat 37.3, SaturatedFat 10.5, Cholesterol 299.6, Sodium 2011.5, Carbohydrate 5.3, Fiber 1.3, Sugar 1.6, Protein 32.4

BUFFALO GRILLED SHRIMP WITH BLUE CHEESE DIP AND CELERY



Buffalo Grilled Shrimp With Blue Cheese Dip and Celery image

Gourmet July 2009 Hot-wing aficionados will flip for these grilled shrimp, seasoned with bottled hot sauce and melted butter. Crunchy celery and homemade blue cheese dip are deliciously de rigueur accompaniments. Update: I made July 4th and they were a big hit. I will keep shrimp in freezer and Franks Red Hot Sauce on hand for and easy quick appetizer. I will also keep Litehouse blue cheese dressing on hand for the dip. Quick, easy and simple.

Provided by Chez Michelle

Categories     < 60 Mins

Time 38m

Yield 18 Shrimp, 6 serving(s)

Number Of Ingredients 15

1/2 cup sour cream
1/4 cup finely chopped scallion
2 tablespoons finely chopped flat leaf parsley
1/2 cup crumbled blue cheese (2 ounces)
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons milk
18 jumbo shrimp, peeled, leaving last shell segment and tail fan attached, then deveined (1 1/2 to 2 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1/4 cup unsalted butter, melted
1/4 cup Frank's red hot sauce
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.
  • Cooks' note: Shrimp can be cooked in an oiled hot 2-burner grill pan over medium heat.

Nutrition Facts : Calories 287.7, Fat 21.1, SaturatedFat 10.4, Cholesterol 165.1, Sodium 817.3, Carbohydrate 4, Fiber 0.9, Sugar 1.1, Protein 20.7

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