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posted: 12/26/2012 5:50 AM

Buffalo Shrimp with Blue Cheese Dip and Celery

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cup sour cream

cup finely chopped scallions

2 tablespoons finely chopped flat-leaf parsley

cup crumbled blue cheese (2 ounces)

2 teaspoons fresh lemon juice

1 teaspoon milk

Salt and pepper


Oil for frying

18 jumbo shrimp (1-2 pounds), peeled, leaving last shell segment and tail fan attached, then deveined

1 cup Wondra (instant flour)

stick unsalted butter, melted

cup hot sauce such as Frank's RedHot

bunch celery, cut into 4-inch sticks

For the dip: Stir together dip ingredients; season with 1/8 teaspoon salt and teaspoon pepper. Refrigerate until ready to use.

For the shrimp: Preheat oil in deep fryer to 350 degrees.

Toss shrimp in flour to coat lightly. Cook shrimp in batches for 2 to 2 minutes until golden brown. Do not overcook.

Stir together butter and hot sauce in a large bowl. Add shrimp to the bowl and toss until coated. Serve shrimp with dip and celery.

Serves six.

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