Buffalo Shrimp With Fettuccine Bleu Cheese Sauce Food

BUFFALO GRILLED SHRIMP WITH GOAT CHEESE DIPPING SAUCE

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.

BUFFALO GRILLED SHRIMP WITH BLUE CHEESE DIP AND CELERY

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

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.

ED'S PARTY TIME BUFFALO SHRIMP

Steps:

• Grease 2 baking sheets with cooking spray.
• Run a sharp knife along each shrimp's back and open slightly. Place shrimp in a large bowl of cold water.
• Whisk eggs in a large bowl until smooth. Drain shrimp and add to egg mixture; mix with your hands to combine and coat.
• Mix flour, bread crumbs, salt, pepper, and cornstarch together in a large bowl. Dredge shrimp, a few at a time, in flour until well-coated, including the opening in the backs. Place battered shrimp on baking sheets.
• Chill shrimp until batter is set, about 30 minutes.
• Heat oil in a deep-fryer or large saucepan.
• Fry shrimp, in batches, until golden brown, 4 to 5 minutes per batch. Test one to make sure shrimp is cooked through. Transfer to paper towel-lined bowl to drain.
• Place buttery spread, cayenne pepper sauce, and garlic powder in a saucepan over medium-low heat. Heat until sauce is combined; stir in corn syrup.
• Divide shrimp among serving bowls. Stir in sauce until shrimp are completely covered.

BUFFALO SHRIMP WITH BLUE CHEESE SAUCE

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.

10-MINUTE BUFFALO SHRIMP WITH BLUE CHEESE DIP

Steps:

• In a bowl, combine first six ingredients to make blue cheese dip; cover and refrigerate.
• In a shallow bowl, combine flour, salt and cayenne pepper.
• Add shrimp, tossing to coat.
• In a large skillet, heat oil, butter and hot sauce.
• Add shrimp and cook, stirring constantly until lightly browned, about 3 to 4 minutes.
• Sprinkle blue cheese dip with parsley; serve with shrimp.
• Serve with carrot and celery sticks on side if desired.

BUFFALO SHRIMP MAC & CHEESE

Steps:

• In a 3-qt. slow cooker, combine the first 8 ingredients; stir in shredded cheeses and macaroni. Cook, covered, on low 3 to 3-1/2 hours or until macaroni is almost tender., Stir in shrimp and blue cheese; cook, covered, 30-35 minutes longer or until heated through. Just before serving, stir in chives, parsley and, if desired, additional hot sauce.

SAUTEED SHRIMP WITH BUFFALO CREAM SAUCE

Steps:

• Heat olive oil in large skillet over medium heat.
• Season shrimp with salt, pepper, and garlic powder. Add to pan.
• Saute for 5 minutes or until the shrimp turn pink.
• Add hot sauce and chicken stock, cook 1 minute.
• Remove from heat and add heavy cream.
• Serve immediately and enjoy!