2000s Recipes + Menus
Buffalo Grilled Shrimp with Blue Cheese Dip and Celery
Serves6 (hors d’oeuvre)
- Active time:40 min
- Start to finish:40 min
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. View more of our favorite recipes from this issue.
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 teaspoons milk
For shrimp
- 18 jumbo shrimp (1 1/2 to 2 lb), 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
Make dip:
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Stir together ingredients, 1/8 tsp salt, and 1/4 tsp pepper.
Make shrimp:
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Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see “Grilling Procedure.”
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Toss shrimp with oil and 1/2 tsp 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.
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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.
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