Buffalo Shrimp Recipe

Prep shrimp

If not already prepared, peel and devein the shrimp, leaving the tails on if desired. Butterfly each shrimp by slicing almost through along the back and opening it flat. Pat shrimp dry with paper towels.

Season both sides of the butterflied shrimp with kosher salt, black pepper and garlic powder. Drizzle with 1 tablespoon olive oil and toss gently to coat.

Heat a large skillet (preferably cast iron or nonstick) over medium-high heat until hot. Add the shrimp in a single layer (work in two batches if necessary) and cook 1.5–2 minutes per side, until opaque and just cooked through. Remove shrimp to a plate and keep warm.

While the shrimp cook (or immediately after), prepare the sauce. In a small saucepan, melt 2 tablespoons unsalted butter over low heat. Add 3 tablespoons hot sauce, 1 teaspoon apple cider vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon honey, 1/4 teaspoon cayenne (if using) and 1/4 teaspoon salt. Stir constantly and heat until everything is combined and just warm (do not boil) — about 1 minute.

Taste and adjust: add more hot sauce for heat or a touch more honey to mellow. Keep warm over very low heat.

Toss the cooked shrimp in the warmed buffalo sauce until evenly coated, or spoon sauce over the shrimp on the plate. If you prefer a slightly glossier finish, melt the optional 1 tablespoon extra butter and brush lightly over sauced shrimp.

While shrimp are cooking, whisk together 3 tablespoons mayonnaise, 2 tablespoons sour cream, 2 tablespoons crumbled bleu cheese, 2 tablespoons buttermilk, 1/2 tablespoon lemon juice, 1/4 teaspoon Worcestershire sauce, 1/8 teaspoon salt and 1/8 teaspoon black pepper in a small bowl until smooth. Taste and adjust consistency with a little more buttermilk if needed. Refrigerate until serving.

Arrange six sauced buffalo shrimp on a plate. Spoon or place a small ramekin of bleu cheese dressing alongside. Garnish shrimp with chopped parsley and serve with lemon wedges for squeezing over.

Serve immediately while hot.