Why didnt I think of this? If it werent for the fat, Id eat Buffalo wings three times a week so when this alternative, an easy recipe for Buffalo Shrimp, appeared in my sidebar I put shrimp on the shopping list. Boy, is it good. For anyone still under the impression that shrimp is too high in cholesterol to eat, know that as long ago as 1996 a study by two universities refuted that and in fact there are nearly two dozen shrimp recipes at the American Heart Associations website. When the study was released, the AHAs Barbara Howard reminded people, If theyre going to eat shrimp, and it is low fat, its not going to help them if they fry it or eat in a high fat sauce.

Which brings us to this recipe. The two-ingredient sauce does have butter but we can control that since its not from a bottle and I did use slightly less. Also, the shrimp is tossed in the sauce, not drenched with it. Gourmet, which published it, sees this as an hors doeuvre with three or four servings to a pound. Great idea, but anyone whos ever served shrimp with drinks knows how easily people nibble more than they would if it were a meal, so I have no qualms about serving these for a light lunch, especially with salad greens.

The shrimp can be grilled indoors or out and the original recipe gives detailed instructions for gas and charcoal methods, if you need them. Thats where youll also find the companion recipe for Blue Cheese Dip, if serving them as an hors doeuvre. If you like blue cheese dressing, its a natural if serving this with greens; I dont and used a squeeze of lemon juice instead. And if Id had celery on hand, Id have sliced a stalk and added it to the salad to complete the homage to Buffalo wings.

Grilled Buffalo Shrimp

Adapted from Gourmet

18 shrimp, 16/20 or 21/25 size (see shrimp sizes), deveined and peeled, leaving on tail and last shell segment

2 TB olive oil

1/2 tsp salt

1/2 tsp pepper

1/2 stick/56g unsalted butter, melted

1/4 cup/4 TB Franks RedHot or other hot sauce

For charcoal grilling, use the indirect method with medium-high heat. For gas, use medium heat.

For indoors, oil a grill pan and heat it over medium heat.

As the grill or pan heats up, toss the shrimp with the 2 TB of olive oil, the salt and pepper. Grill the shrimp, turning once, until pink and cooked through, about 7 to 8 minutes total.

Combine the melted butter and hot sauce in a bowl, add the shrimp and toss to coat. Serve with celery sticks and Blue Cheese Dip or, as part of a salad.

See the original post here:
Grilled Buffalo Shrimp Recipe | From Scratch

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