Friday nights are the perfect night for what I like to call “fun food.” There’s just something about the change from the work week to the weekend that makes me want to try new recipes I wouldn’t ordinarily think of on a Tuesday night when I am making large quantities of spaghetti for the teenage appetites in my home.
Some Friday nights, I enjoy making several appetizers instead of one big main meal and side dishes. These “small plates” are a fun way to experiment in the kitchen and ease into the weekend. It’s also a great way to entertain casually. People are free to snack and talk with one another without a formal table setting.
This recipe for Buffalo Grilled Shrimp with Blue Cheese Dip is just a little twist on the traditional “hot wing” recipe. I’m not a big chicken wing fan, but I do enjoy the flavor of this buttery buffalo sauce paired with cool, tangy blue cheese.
Buffalo Grilled Shrimp with Blue Cheese Dip
For the dip:
1/2 cup sour cream
1/2 cup crumbled blue cheese
2 tsp fresh lemon juice
1 tsp milk
1/4 tsp salt
1/4 tsp black pepper
For the shrimp:
18 large or jumbo-sized shrimp
2 Tbs olive oil
Salt and pepper to taste
4 Tbs unsalted butter, melted
1/4 cup hot sauce, such as Frank’s Red Hot or Tabasco
For the dip, stir together all the ingredients. Chill until ready to use, up to 8 hours.
For the shrimp, toss shrimp with olive oil. Sprinkle with salt and pepper. Grill on medium-high heat, turning once, until cooked through (about 8 minutes). Meanwhile, combine butter and hot sauce in a large bowl. Add grilled shrimp and toss well. Serve with blue cheese dip. Serves 6 as an appetizer or 4 as the main course.
Nutritional Information: Calories per Appetizer Serving: 207, Fat: 19.7g (10.1 g Saturated Fat), Cholesterol: 69mg, Sodium: 610 mg, Carbohydrates: 1.5 g,
Protein: 6.6 g.