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BUFFALO SHRIMP WITH ROQUEFORT CHEESE SAUCE
from "Miami Spice" by Steven Raichlen

The Half Shell Raw Bar in Key West isn't what you'd call a temple of high gastronomy, but its open-air harbor-side dining room, decorated with nautical memorabilia and antique license plates, is heady with the atmosphere of the Florida Keys. One of the house specialties is buffalo shrimp, a tropical twist on an American classic— Buffalo Chicken Wings, which according to The Dictionary of American Food & Drink by John Mariani, was invented at the Anchor Bar in Buffalo, New York, in 1964. Expect to get very messy eating this dish and have plenty of beer on hand to extinguish the fires.

Serves 6 as an Appetizer, 3 to 4 as an Entrée

 Miami Spice
INGREDIENTS (CLICK TO BUY)

1 1/2 pounds jumbo shrimp
1 cup buttermilk
1 cup cracker crumbs
1/3 cup all-purpose flour
Garlic salt, to taste
Freshly ground black pepper, to taste
1/3 cup hot sauce, or to taste
4 tablespoons (1/2 stick) unsalted butter, melted
About 2 cups vegetable oil, for frying
Roquefort Cheese Sauce (recipe follows), for dipping

Roquefort Cheese Sauce
1/3 cup Roquefort cheese (3 ounces), crumbled and at room temperature
1/2 cup mayonnaise
1/2 cup sour cream
1 rib celery, minced
1 tablespoon minced onion
2 teaspoons fresh lime or lemon juice
Salt and freshly ground black pepper, to taste

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PREPARATION

1.Peel and devein the shrimp, leaving the tails intact. Place the shrimp in a mixing bowl and toss with the buttermilk.
2.Combine the cracker crumbs, flour, garlic salt, and pepper in a food processor and grind to a fine powder.
3.Combine the hot sauce and melted butter in a mixing bowl and whisk to mix.
4.Just before serving, heat the oil to 350°F in a large heavy skillet or electric frying pan. Drain the shrimp and toss with the breading. Fry the shrimp over medium heat until golden brown, turning with a slotted spoon, 1 to 2 minutes total. Work in several batches so as not to crowd the pan.
5.Transfer the shrimp to paper towels to drain. Toss the shrimp with the hot sauce mixture and serve at once.
Roquefort Cheese Sauce (Makes about 2 cups)
1.Mash the cheese with the back of a fork or wooden spoon in a mixing bowl.
2.Beat in all of the remaining ingredients. Correct the seasonings, adding lime juice or salt.



Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Giant Australian Farm-Raised Prawns
This product is currently unavailable.
 
  Nabisco Premium Saltine Crackers - $3.99/ea
 16oz
 
  Farmland Cultured Lowfat Buttermilk
This product is currently unavailable.
 
Crumbled Domestic Gorgonzola - $8.99/lb
 
 
  Breakstone's Sour Cream - $3.49/ea
 16oz
 
  Ocean Mist Farms Celery - $4.99/ea
 approx. 1lb
 
  White Onion, Large - $1.99/lb
 
 
  Lemons - $0.89/ea Save! 5 for $4
 
 
You May Already Have
  Maille Dijon Mustard - $6.99/ea
 13.4oz
 
  La Baleine Fine Sea Salt - $4.69/ea
 26.5oz
 
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
 2.1oz
 
  Just FreshDirect Extra-Virgin Olive Oil, Mediterranean Blend - $10.99/ea
 33.8fl oz
 
  Just FreshDirect Unbleached All-Purpose Flour - $4.29/ea
 5lb
 
  Cholula Hot Sauce, Original - $4.29/ea
 5fl oz
 
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
 
  Wesson Vegetable Oil - $4.49/ea
 24fl oz
 
  Hellmann's Real Mayonnaise - $3.99/ea
 15fl oz
 
  David's Kosher Salt - $3.19/ea
 16oz
 
Estimated Total:  
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