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Category: Grilled Starters
Prep Time: Cook Time: Total Time:
For the shrimp and marinade:
24 jumbo shrimp (about 2 lbs), shelled and deveined
1/2 cup fresh lemon juice
1/4 cup vegetable oil
2 tbsp Worcestershire sauce
4 cloves garlic, minced
2 tsp coarse salt (kosher or sea)
1 tsp freshly ground black pepper
For the mop sauce:
8 tbsp salted butter
1/2 cup Louisiana-style hot sauce
For serving:
Maytag Blue Cheese Sauce (recipe follows)
Celery sticks
Sliced French bread or garlic bread
You will also need:
8 8-inch bamboo skewers, soaked in water 1 hour to cover, then drained
a grill shield or a piece of aluminum foil as wide as the grill, and folded in
thirds lengthwise (to protect the ends of the skewers); or a vegetable grilling
grate
Rinse the shrimp under cold running water, then blot dry with paper towels.
Make the marinade: Whisk together the lemon juice, oil, Worcestershire sauce, garlic, salt, and pepper in a large nonreactive mixing bowl. Stir in the shrimp and let marinate in the refrigerator, covered, for 30 minutes to 1 hour. (Alternatively, put shrimp and marinade in a large resealable plastic bag.)
Make the mop sauce: Just before setting up the grill, melt the butter in a small saucepan over medium heat and stir in the hot sauce. Reserve 1/2 of the sauce for serving.
Set up the grill for direct grilling and preheat to high. When ready to cook, drain the marinade off the shrimp and discard the
marinade. Thread three shrimp on each skewer, inserting it near the head and tail ends so that the shrimp curls like the letter C. Brush and oil the grill grate. Position the grill shield or the aluminum foil shield toward the front edge of the grill.
Arrange the skewered shrimp on the hot grate so that the shrimp are over the fire but the exposed ends of the skewers are on top of the shield to keep them from burning. (If using a vegetable grill grate, preheat the grate and arrange shrimp in it.)
Grill the shrimp until just cooked through, about 2 minutes per side. Mop the shrimp with 1/2 of the mop sauce. When done, the shrimp will turn a pinkish white and feel firm to the touch.
To serve, unskewer the shrimp, place in a large bowl, and pour the reserved mop sauce over them. Toss gently. Serve with Maytag Blue Cheese Sauce, celery sticks, and crusty bread.
Maytag Blue Cheese Sauce
Makes about 2-1/2 cups
4 ounces Maytag Blue cheese, near room temperature
1 cup mayonnaise (preferably Hellmanns)
1/2 cup sour cream
1 tbsp distilled white vinegar
1/4 cup minced onion
1/2 tsp black pepper
Coarse salt (kosher or sea; optional)
Mash the blue cheese in a nonreactive mixing bowl with a fork. Whisk in the mayonnaise, sour cream, vinegar, onion, and pepper. It is unlikely you’ll need salt (the cheese is quite salty already), but taste for seasoning and add a little if necessary. The blue cheese sauce will keep in the refrigerator, for several days.
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BUFFALO SHRIMP
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Category: Grilled Starters
Prep Time: Cook Time: Total Time:
For the shrimp and marinade:
24 jumbo shrimp (about 2 lbs), shelled and deveined
1/2 cup fresh lemon juice
1/4 cup vegetable oil
2 tbsp Worcestershire sauce
4 cloves garlic, minced
2 tsp coarse salt (kosher or sea)
1 tsp freshly ground black pepper
For the mop sauce:
8 tbsp salted butter
1/2 cup Louisiana-style hot sauce
For serving:
Maytag Blue Cheese Sauce (recipe follows)
Celery sticks
Sliced French bread or garlic bread
You will also need:
8 8-inch bamboo skewers, soaked in water 1 hour to cover, then drained
a grill shield or a piece of aluminum foil as wide as the grill, and folded in
thirds lengthwise (to protect the ends of the skewers); or a vegetable grilling
grate
Rinse the shrimp under cold running water, then blot dry with paper towels.
Make the marinade: Whisk together the lemon juice, oil, Worcestershire sauce, garlic, salt, and pepper in a large nonreactive mixing bowl. Stir in the shrimp and let marinate in the refrigerator, covered, for 30 minutes to 1 hour. (Alternatively, put shrimp and marinade in a large resealable plastic bag.)
Make the mop sauce: Just before setting up the grill, melt the butter in a small saucepan over medium heat and stir in the hot sauce. Reserve 1/2 of the sauce for serving.
Set up the grill for direct grilling and preheat to high. When ready to cook, drain the marinade off the shrimp and discard the
marinade. Thread three shrimp on each skewer, inserting it near the head and tail ends so that the shrimp curls like the letter C. Brush and oil the grill grate. Position the grill shield or the aluminum foil shield toward the front edge of the grill.
Arrange the skewered shrimp on the hot grate so that the shrimp are over the fire but the exposed ends of the skewers are on top of the shield to keep them from burning. (If using a vegetable grill grate, preheat the grate and arrange shrimp in it.)
Grill the shrimp until just cooked through, about 2 minutes per side. Mop the shrimp with 1/2 of the mop sauce. When done, the shrimp will turn a pinkish white and feel firm to the touch.
To serve, unskewer the shrimp, place in a large bowl, and pour the reserved mop sauce over them. Toss gently. Serve with Maytag Blue Cheese Sauce, celery sticks, and crusty bread.
Maytag Blue Cheese Sauce
Makes about 2-1/2 cups
4 ounces Maytag Blue cheese, near room temperature
1 cup mayonnaise (preferably Hellmanns)
1/2 cup sour cream
1 tbsp distilled white vinegar
1/4 cup minced onion
1/2 tsp black pepper
Coarse salt (kosher or sea; optional)
Mash the blue cheese in a nonreactive mixing bowl with a fork. Whisk in the mayonnaise, sour cream, vinegar, onion, and pepper. It is unlikely you’ll need salt (the cheese is quite salty already), but taste for seasoning and add a little if necessary. The blue cheese sauce will keep in the refrigerator, for several days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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