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Epicurious

Salt-and-Pepper Shrimp with Blue Cheese and Celery

3.3

(18)

Active time: 1 1/4 hr Start to finish: 1 1/4 hr

Cooks' notes:

•Shrimp may be served hot or at room temperature.

•Blue-cheese dip can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.

Recipe information

  • Total Time

    1 1/4 hr

  • Yield

    Makes 10 to 12 (first course) servings

Ingredients

For blue-cheese dip

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

For shrimp sauce

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

For shrimp

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

Preparation

  1. Make dip:

    Step 1

    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:

    Step 2

    Stir together sauce ingredients.

  3. Cook shrimp:

    Step 3

    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.

    Step 4

    Toss with kosher salt and cracked pepper to coat.

    Step 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.

    Step 6

    Add sauce to shrimp and toss well to coat.

TagsDipSherryAlcoholBeveragesBlue CheeseCheeseDairyCeleryVegetableGarlicRoot VegetableShrimpShellfishSeafoodStarterDinnerGluten FreeFood ProcessorGourmet
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