10-Minute Buffalo Shrimp With Blue Cheese Dip

From: I Cook Therefore I Am

On Jan 25, 2010

Good and fast thanks for posting.

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: 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: Kat's Mom

On Mar 5, 2007

Very good. I actually used this for chicken breasts and it was delicious. I upped the hot sauce to 1 tablespoon and added black pepper to the blue cheese dip. I suggest not adding the salt to the dip until after mixing the other ingredients and tasting it first. Some bleu cheese contains more than enough salt to flavor the dip. Thanks for sharing jonsies, we now have no need to get take-out chicken wings! Am anxious to try this with shrimp soon.