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Buffalo Shrimp

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Makes 4 servings 1x

Time 30 minutes

In How to Cook Everything Fast, recipe directions are separated into “prep” and “cook.” Here, we’ve made that distinction with italics for prep-work and plain text for cooking. This reflects the most efficient order and timing of tasks.

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Ingredients

  • 3 celery stalks
  • 4 ounces blue cheese (1 cup crumbled)
  • 1/2 cup mayonnaise
  • 2 tablespoons cider vinegar
  • Salt and pepper
  • 4 tablespoons (1/2 stick) butter
  • Hot sauce of choice to taste, plus more for serving
  • 1 pound peeled shrimp

Instructions

  1. Turn the broiler to high; put the rack 4 inches from the heat.
  2. Trim and chop 3 celery stalks; put them in a medium bowl. Save any leaves for garnish.
    Crumble 1 cup blue cheese; add to the bowl.
  3. To make the relish, add 1/2 cup mayonnaise to the bowl along with 2 tablespoons cider vinegar and a sprinkle of salt and pepper. Taste and adjust the seasoning.
  4. Melt 4 tablespoons butter in a rimmed baking sheet under the broiler as it heats; watch it carefully so the butter doesn’t burn.
  5. Carefully remove the baking sheet from the broiler. Add up to a few shakes of hot sauce to the melted butter, depending on what kind you’re using and how much you like the heat. Carefully put the shrimp on the baking sheet, sprinkle with a little salt and pepper, and toss to coat in the sauce.
  6. Return the baking sheet to the broiler and cook the shrimp, shaking the pan once or twice, until they are pink, golden in places, and opaque at the center, 2 to 5 minutes, depending on their size and whether they were frozen.
  7. Transfer the shrimp to a serving bowl and pour the pan juices over all. Pass the blue cheese relish and a bottle of hot sauce at the table.

— Recipe from How to Cook Everything Fast

Recipe variations

Buffalo Shrimp with Rémoulade Instead of the celery, trim, peel, and grate about 8 ounces celery root (you’ll want 1 cup grated). Substitute 2 tablespoons Dijon mustard for the blue cheese.

Buffalo Shrimp with Blue Cheese Slaw Instead of the celery, trim, peel, and grate about 8 ounces green cabbage from the tenderest part of the heart (you’ll want 1 cup grated). Everything else stays the same.

Buffalo Cauliflower Works with the main recipe and both previous variations but takes a little more time. Instead of the shrimp, use 1 medium head cauliflower (about 11/2 pounds). Cut the florets in large pieces from the core and stem (reserve those parts for another use if you like). Put the rack 6 inches from the heat for long-distance broiling. Coat the cauliflower in the melted butter as described in Step 3 and spread it out on the baking sheet. In Step 4, broil the cauliflower, shaking the pan once or twice, until it’s crisp-tender and browned in places, about 5 minutes. Serve with the sauces as described.