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

---

1. Make dip: Blend buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic and salt in a food processor until smooth.

2. Add parsley and pulse until chopped. Add blue cheese and pulse until cheese is incorporated but dressing is still slightly chunky.

3. Transfer to a bowl and stir in chives and pepper. Dressing keeps, covered and chilled, one week.

4. 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