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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (267g) Recipe makes 4 servings The following items or measurements are not included below: low-fat mayonnaise |
||
| Calories 413 | ||
| Calories from Fat 191 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.2g | 32% | |
| Saturated Fat 10.5g | 52% | |
| Monounsaturated Fat 7.0g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 300mg | 100% | |
| Sodium 1166mg | 48% | |
| Potassium 474mg | 13% | |
| Total Carbohydrate 10.7g | 3% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 1.1g | ||
| Protein 43.0g | 86% | |
10-Minute Buffalo Shrimp With Blue Cheese Dip
By: jonesies
Mar 4, 2007
A new take on an old favorite - shrimp instead of wings. Cooks up even faster than wings and tastes incredible. Taken from the Redbook magazine.
SERVES 4
Ingredients
- 1/2 cup low-fat sour cream
- 1/2 cup low-fat mayonnaise
- 1/4 cup low-fat milk
- 4 ounces blue cheese (about 1 cup)
- 1 tablespoon lemon juice (fresh)
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 1/2 lbs large shrimp, shelled, deveined and tails intact
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 teaspoons hot pepper sauce
- 1 tablespoon parsley, chopped
Directions
1
In a bowl, combine first six ingredients to make blue cheese dip; cover and refrigerate.2
In a shallow bowl, combine flour, salt and cayenne pepper.3
Add shrimp, tossing to coat.4
In a large skillet, heat oil, butter and hot sauce.5
Add shrimp and cook, stirring constantly until lightly browned, about 3 to 4 minutes.6
Sprinkle blue cheese dip with parsley; serve with shrimp.7
Serve with carrot and celery sticks on side if desired.
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Browse similar recipes by category
- Course > Appetizers
- Main Ingredient > Seafood > Shellfish > Shrimp
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Presentation > Finger Food
Featured Reviews for This Recipe
From: BettyBoopers
On Jan 1, 2009
Served as appetizers for Christmas Eve and they were eaten right up! Great dip and one that everyone loved!
From: Chef #484409
On Apr 26, 2007
This was a big hit at a cocktail party! I used shelled, peeled no-tail shrimp, then served with cocktail picks.
From: GaylaJ
On Jun 16, 2007
We really enjoyed this recipe. I did make a couple of changes to suit our tastes. I couldn't resist adding a little minced garlic and freshly-ground pepper to the dip, and I also increased both the cayenne pepper and the hot sauce (Frank's RedHot), as I knew we would prefer more heat and spice. After I rinsed the shrimp and patted them dry, I just tossed them in a plastic bag along with the flour mixture, shaking until the shrimp were nicely coated. The skillet got a little dry while I was cooking the shrimp and they started losing their coating, so I added a little more olive oil. I think the olive oil, butter, and hot sauce need to be increased, and I also think it may work better to cook the shrimp in two batches. But it was certainly yummy as is. 
Thanks for posting!
From: bobo3039
On Jun 18, 2007
I didn't make the blue cheese dressing, just using some I already had. The shrimp was so very, very good and so easy. I eyeballed the amounts and know I used more oil and butter than indicated. Great way to get my "Buffalo" fix.
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