What do you think of gourmet bar food? On the one had, I like places like The Redhead, but I wasn’t thrilled with DGBG. I love it in theory, the idea of familiar comfort foods that we know and love, made a drop cleaner, just a tad more refined, and backed with fresh ingredients. I love the potential of fried chicken with a new crust, sleeker tater skins, and I could never get sick of fries. I want every shape and form, reincarnation and refurbishing. Ok, not refurbishing, but you get what I mean. On the other hand, some bars think they can call themselves a gastropub and mark up their prices when all they’ve done is changed their plates, shrunk portion sizes, and added garnish. That’s the one reservation I have with trends, the bad seeds that jump on the band wagon.

Still, in regards to the well-intended, talented and inventive chefs, rock-on. I’m totally with you. Sometimes, you want the flavors you remember from the college days, but now that you know how to cook better, you can improve on it. At least that’s how I feel, hence this Buffalo Shrimp.

Buffalo Shrimp 6

It’s actually a pretty easy recipe. The key is to work quickly once you’ve fried the shrimp so that you eat them when they are still hot. That’s my biggest concern with all fried foods because they just don’t taste good once they’ve cooled. The true genius here, is not mine. I just played around with the concept of Buffalo Wings a little. There is some debate over who created Buffalo Wings but the combination of the buttery hot sauce, crisp celery, and the creamy cooling of blue cheese dip is just amazing. Make sure to eat it all together in each bite!

Buffalo Shrimp

Buffalo Shrimp
~4 appetizer sized servings

Blue Cheese Dip

  • 3.5 ounces creamy blue cheese (like Gorgonzola Dolce)
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon milk


  • vegetable oil for frying
  • 3 tablespoons unsalted butter
  • 3 tablespoons hot sauce (cayenne pepper sauce)
  • 25 shrimp (31/35 size), peeled and de-veined, tails removed
  • 5 teaspoons corn starch
  • serve with celery

1. Let the blue cheese soften in room temperature for a few minutes. In a small bowl , stir together blue cheese, mayo, sour cream, and milk. Set aside. (You can make this a day ahead and store in an airtight container in the fridge.)

blue cheese dip 2

2. Heat the oil for frying to 375 degrees F. (I just check by sticking a chopstick in the oil and when it bubbles by the chopstick, it’s ready.)

3. Melt butter in a small sauce pot. Stir in hot sauce. Set aside.

butter and hot sauce

4. Remove any excess water from the shrimp. Toss with cornstarch and try to get as much of it to stick as the shrimp as possible.

cornstarch and shrimp

5. When oil is ready, carefully place the shrimp in the hot oil using a spoon or chopstick to make sure they don’t stick. Fry the shrimp until it curls and turns pink (it only takes a few seconds). Remove with a spider. Let oil drip off for a few seconds and toss into the butter/hot sauce mix to coat. Remove the shrimp with a slotted spoon or spider immediately. Serve with blue cheese dip and celery.

Buffalo Shrimp with celery and blue cheese dip 12

posted by jessica at 09:33 AM Filed under American, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.