Salt-and-Pepper Shrimp with Blue Cheese and Celery |
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Prep Time: 75 Minutes Cook Time: 0 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Active time: 1 1/4 hr Start to finish: 1 1/4 hr Ingredients:
1 cup crumbled blue cheese |
1/3 cup olive oil |
2 teaspoons fresh lemon juice |
3/4 cup heavy cream |
1 bunch celery, cut into sticks |
3 tablespoons minced garlic |
1/2 cup chopped fresh parsley |
1/3 cup extra-virgin olive oil |
1/4 cup medium-dry sherry |
2 to 4 tablespoons hot sauce |
2 tablespoons fresh lime juice |
3 lb large (16 to 20 per lb) shrimp, in shells |
2 tablespoons kosher salt |
2 tablespoons cracked black pepper |
about 1/2 cup olive oil |
Directions:
1. Make dip: Purée blue cheese, oil, and lemon juice in a food processor until smooth. Transfer to a bowl and whisk in cream. Serve dip with celery.
2. Make sauce: Stir together sauce ingredients.
3. Cook shrimp: Make a deep lengthwise incision along inner curve of each shrimp with a small knife, cutting all the way through flesh but not shell. Devein.
4. Toss with kosher salt and cracked pepper to coat.
5. Heat 2 tablespoons oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then cook shrimp in batches, without crowding, until just cooked through, about 3 minutes per side, adding more oil as needed. Transfer to a large bowl as cooked.
6. Add sauce to shrimp and toss well to coat.
7. Cooks' notes: Shrimp may be served hot or at room temperature.
8. Blue-cheese dip can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.
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