Buffalo Shrimp with Blue Cheese

Today I’m breaking up the cookie posts with an easy recipe featuring a delicious combination of a spicy and acidic sauce with sharp and salty blue cheese and creamy avocado.  I love buffalo style everything (well except actual buffalo wings, which I realize is weird; it’s a texture thing.)  Cooking the jalapenos gives them a mellow flavor that perfectly pairs with blue cheese.   For me, frozen shrimp worked great, I just thawed them before popping them in the oven.  If you like this recipe you’ll want to check out these sister recipes: Spicy Buffalo Chicken Soup {in your Crockpot} and Buffalo Blue Cheese Dip.

What to buy (serves 2):

  • 1 pound shrimp, deveined but with tails on (or you can go tailless – up to you!)
  • 4 tablespoons unsalted butter, cut into thin slices
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons yellow mustard
  • 1/4 cup blue cheese, crumbled, plus more for garnish
  •  juice from 1 lemon
  • 1/2 cup hot wing sauce
  • salt and pepper, to taste
  • 2 jalapeños, thinly sliced
  • 1 avocado, diced

What to do:

  • preheat your oven to 350 degrees
  • combine vinegar, mustard, blue cheese, lemon juice, and hot wing sauce
  • spread the shrimp in your baking pan and sprinkle liberally with salt and pepper, pour hot sauce mixture over shrimp and lay butter and jalapeno slices on top
  • bake the shrimp for 10 minutes, or until shrimp are pink and sauce is bubbling
  • garnish with diced avocado and blue cheese crumbles

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