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SUBMITTED BY: Andrew Zimmern
2lbs -15 count shrimp, wild caught is best
1 beaten egg
¼ cup buttermilk
1 cup cornstarch
6 cups vegetable oil
¼ cup Crystal brand hot sauce combined with ¼ cup melted butter and placed in the bottom of a large bowl.
4 ounces Maytag blue cheese
¼ cup mayonnaise
¼ cup sour cream
1 sprig fresh dill
3T red wine vinegar
1T Worcestshire sauce
Peel and de-vein shrimp. Heat oil in a deep pot to 375 degrees
Combine buttermilk and egg, add shrimp and refrigerate for 1 hour.
Dredge shrimp in cornstarch.
Fry shrimp in batches until shrimp are crispy and cooked through… this will only take 3 to 5 minutes per batch. When all shrimp are done frying, dump them into the bowl with the butter and hot sauce.
Toss shrimp in the sauce and serve with celery sticks and the blue cheese dressing for dipping.
Pulse all the ingredients in a food processor. Do not over-process, some blue cheese ‘clumps’ are desirable.