BUFFALO PAN-GRILLED JUMBO SHRIMP WITH BLUE CHEESE DIP AND CELERY STICKS (for six)
For the blue cheese dip:
½ cup well-shaken buttermilk
½ cup mayonnaise
1 tablespoon fresh lemon juice
¼ teaspoon Worcestershire sauce
1 small garlic clove, minced
¼ teaspoon salt
¼ cup fresh flat-leaf parsley leaves
2 ounces crumbled firm blue cheese (1/2 cup)
2 tablespoons finely chopped fresh chives
1/8 teaspoon black pepper
For the shrimp:
18 jumbo shrimp (1-1/2 to 2 pounds), peeled, leaving last segment and tail fan attached, then deveined
2 tablespoons olive oil
½ stick unsalted butter melted
¼ cup hot sauce such as Frank’s Red Hot
½ bunch celery, cut into 4 inch sticks
- Make dip: Blend buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic and salt in a food processor until smooth.
- Add parsley and pulse until chopped. Add blue cheese and pulse until cheese is incorporated but dressing is still slightly chunky.
- Transfer to a bowl and stir in chives and pepper. Dressing keeps, covered and chilled, one week.
- Make shrimp: Toss shrimp with oil and ½ teaspoon each salt and pepper. Grill shrimp in a hot, well-seasoned ridged grill pan over moderate heat, 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.
adapted from Gourmet Magazine, July, 2009