Buffalo Shrimp

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Submitted by Sam_I_Am.

I wanted finger-food to eat at the superbowl party. Go ... Football Team!


To be fair, I didn't make mayo just for one ingredient of one dip that goes with this one dish. :) I'll use it in another dish this week, and of course real mayo is generally awesome to have around.

  • 2 T White Vinegar
  • 1 Lime
  • 2 Egg Yolks
  • 1 Egg White
  • 1 t Salt
  • 1 t Dry Mustard
  • 1/4 t Sugar
  • 2 C Veggie Oil


Juice the lime and toss in everything but the oil. Pulse it a few times to start the emulsion.

Turn on the food processor and slowly pour in the oil. Using a food processor is awesome, because making this emulsion w/ a whisk kinda sucks.


Blue Cheese Dip

  • 3/4 C Mayo
  • 1 clove Garlic
  • 1/2 C Sour Cream
  • 1/2 C Blue Cheese


Note that I used "no fat" sour cream. That makes it healthy. (It's also what we happened to have around.)

Mix everything all together.


Buffalo Shrimp

  • 1 lb Shrimp
  • Flour
  • Old Bay
  • 1/3 C Hot Sauce
  • 1/3 C Butter

Mmm, shrimp.


Pull off the legs and shells. Save those in the freezer for stock later. Then use a pairing knife to de"vein" the shrimp. (I don't know what runs through your veins, but it's probably not the same that's running though these guys' "veins".)

I'm not a big fan of fancy "deveiners"; the ones I've tried just mush the meat. All you need is a pairing knife, stuck in the head-end under the vein, and cut upwards, almost butterflying the shrimp. The vein will stick to the knife, and you can wipe it easily on a paper towel.

Dredge in flour and let rest in the fridge for 20 minutes. Then sprinkle on Old Bay seasoning and toss in flour again.


Heat your oil to 375 and fry for about 4 minutes, till golden brown (& delicious). Move to a draining rack.


Melt the butter in the hot sauce, and toss in the shrimp.



Serve with blue cheese dip and celery.