Salt-and-Pepper Shrimp with Blue Cheese and Celery Recipe

Salt-and-Pepper Shrimp with Blue Cheese and Celery Recipe

  • 1 cup crumbled blue cheese
  • 1/3 cup olive oil
  • 2 teaspoons fresh lemon juice
  • 3/4 cup heavy cream
  • 1 bunch celery, cut into sticks
  • 3 tablespoons minced garlic
  • 1/2 cup chopped fresh parsley
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup medium-dry Sherry
  • 2 to 4 tablespoons hot sauce
  • 2 tablespoons fresh lime juice
  • 3 lb large (16 to 20 per lb) shrimp, in shells
  • 2 tablespoons kosher salt
  • 2 tablespoons cracked black pepper
  • About 1/2 cup olive oil
  1. Purée blue cheese, oil, and lemon juice in a food processor until smooth. Transfer to a bowl and whisk in cream. Serve dip with celery.
  2. Stir together sauce ingredients.
  3. Make a deep lengthwise incision along inner curve of each shrimp with a small knife, cutting all the way through flesh but not shell. Devein.
  4. Toss with kosher salt and cracked pepper to coat.
  5. Heat 2 tablespoons oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then cook shrimp in batches, without crowding, until just cooked through, about 3 minutes per side, adding more oil as needed. Transfer to a large bowl as cooked.
  6. Add sauce to shrimp and toss well to coat.
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