Salt And Pepper Shrimp With Blue Cheese Food

BACON-WRAPPED BLUE CHEESE SHRIMP

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.

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.

SALT AND PEPPER SHRIMP

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.

HUGO'S BBQ SHRIMP WITH BLUE CHEESE SLAW

Steps:

• For the BBQ Sauce: Combine the Worcestershire sauce, soy sauce, lemon juice, tomato puree and dark brown sugar in a small saucepot and on medium heat stir to dissolve the sugar. Bring to a boil and simmer for 5 minutes and remove from the heat. In a large saucepot add the cream and bring to a boil. Simmer until the cream is thick enough to coat the back of a spoon. Stir in some of the BBQ base until you like the flavor. Bring the mixture back to a boil and simmer again until it coats the back of a spoon.
• For the Maytag Blue Cheese Slaw: In a food processor, combine the egg, lemon juice, mustard and vinegar. Process for 30 seconds and slowly add the peanut oil. Season with salt and pepper and add the crumbled blue cheese and process for 5 more seconds. Push the mayonnaise through a fine mesh strainer. Toss the cabbage with enough mayonnaise to coat. Add in 1/2 of the green onion, 1/4 cup of the Maytag blue cheese and season with salt and pepper and toss well.
• For the BBQ Shrimp: Season the shrimp with salt and pepper. In a hot saute pan, add the oil and heat. Add the shrimp and cook until done
• To Finish: Place a pile of the slaw on a plate. Surround with the shrimp. Sauce each of the shrimp and sauce the plate. Sprinkle with the remaining green onion and blue cheese and garnish with cracked black pepper.

GARLIC SHRIMP WITH BLUE CHEESE GRITS

Steps:

• Cook grits and water according to package directions with 1 teaspoon salt. When grits are tender and thick, remove from heat and stir in black and cayenne pepper and blue cheese.
• Mince garlic. Melt butter in a wide skillet on medium heat. Add garlic and stir 1 minute. Add shrimp, increase heat to high and cook 5 minutes, stirring occasionally, or until shrimp are opaque. Season with salt and pepper. Serve beside or over grits.

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.

SALT-AND-PEPPER SHRIMP

Steps:

• Put peppercorns in a mortar and crush roughly with a pestle. Or put peppercorns in a large resealable plastic bag, spread out on a hard, flat surface, and crush with the bottom of a heavy frying pan or rolling pin.
• Put shrimp, half of the crushed peppercorns, and 1 teaspoons salt in a large bowl and toss to coat shrimp evenly. Set aside.
• Heat a wok or large (not nonstick) pot over high heat. Add oil, garlic, remaining crushed peppercorns, and remaining 1 teaspoons salt and cook, stirring constantly, until fragrant, about 1 minute. Add shrimp and cook, stirring constantly, until pink and cooked through, 3 to 4 minutes. Add cilantro, turn off heat, and toss to combine. Serve immediately.

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.

SALT AND PEPPER SHRIMP WITH BLUE CHEESE

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.

SALT-AND-PEPPER SHRIMP WITH BLUE CHEESE AND CELERY

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.