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Beline Obeid

Open grilling season with shrimp

May 15, 2014
At last...I can stand outside at the barbecue grill without getting frost bite!

We celebrated with buffalo grilled shrimp. First a spicy marinade followed by a quick crafted dip that starts with (nothing but the best) Maytag blue cheese.

Grilled Shrimp Buffalo Style

(adapted from

Steven Raichlen)

2 lb. raw shrimp (21-25 size), peeled, deveined and slightly butterflied

1/4 cup hot sauce (such as Tabasco or Frank's)

1/4 cup lemon juice

3 tablespoons olive oil

1 tablespoon Worcestershire sauce

2 teaspoons minced garlic

salt and pepper to taste


cup crumbled blue cheese

3/4 cup mayonnaise

1/3 cup sour cream

2 tablespoons minced onion

2 teaspoons lemon juice

Buffalo sauce

1/4 cup hot sauce

4 tablespoons butter

celery "sticks" for serving

Prepare raw shrimp and set aside. In a medium bowl combine 1/4 cup hot sauce with 1/4 cup lemon juice, olive oil, Worcestershire sauce, garlic, salt and pepper. (Keep in mind Worcestershire adds saltiness.) Add raw shrimp and toss well.

Cover with plastic wrap and refrigerate for 30 minutes.

Meanwhile prepare dip by combining crumbled blue cheese with mayonnaise, sour cream, minced onion and lemon juice.

Taste and season with salt and pepper. Cover and refrigerate until ready to serve.

In a small sauce pan melt butter with hot sauce. Keep warm over low heat until ready to serve.

Heat grill to high and cook shrimp for about 3 minutes on each side. Don't over cook shrimp or it will become tough. (Discard marinade.)

Transfer cooked shrimp to a serving platter and drizzle with the warm buffalo sauce.

Don't forget the blue cheese dip and the celery!

The minced onion and lemon juice take this blue cheese dip to a new flavor level.

For those who don't like it too hot, serve the buffalo sauce on the side as the shrimp have just a hint of heat to taste.

This recipe is simple, delicious, and impressive. Really.

Now get out there and dust off the grill.

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