Blazing Buffalo Shrimp Salad |
|
 |
Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
Hot! Hot! Hot! Nawwwwwww. The creamy dressing tempers the heat. Ingredients:
3/4 cup buttermilk |
1/2 cup sour cream |
2 teaspoons apple cider vinegar |
3 tablespoons fresh parsley, chopped |
2 teaspoons chives, chopped |
1 1/2 teaspoons garlic, minced |
salt and pepper |
1 head iceberg lettuce, torn into pieces (4 cups) |
2 cups carrots, grated |
2 cups celery, sliced |
1/2 cup scallion, sliced |
2 tablespoons vegetable oil |
2 tablespoons unsalted butter |
2 lbs medium shrimp, peeled and deveined |
1/4 cup bottled buffalo wing sauce (do not use tabasco) or 1/4 cup hot sauce (do not use tabasco) |
Directions:
1. Combine buttermilk, sour cream, apple cider vinegar, parsley, chives and garlic in a bowl; stir well and season with salt and pepper. Chill for 30 minutes.
2. Toss lettuce, carrots, celery and scallions with buttermilk dressing in a large bowl. Place in serving bowl.
3. Warm a large skillet over medium-high heat. Add oil and butter. When butter sizzles, add shrimp and cook, stirring, until opaque, about 4 minutes. Add buffalo-wing sauce, stir to coat shrimp and cook 1 minute longer. Pour shrimp and sauce over salad.
|
|