Saturday, June 07, 2008

Buffalo Shrimp with Blue Cheese Dip

This is from the Cooking Light Holiday Cookbook, and it's always been very highly praised by others who have made it.

I don't know what they were smoking, but this was just plain awful. The shrimp didn't absorb the marinade (which itself was rather flavorless despite all the ingredients), "basting" it was a joke, the pan burned, and the shrimp were overcooked even though I took them out earlier than the recipe said to. The dip was good, but worthless without the shrimp. We threw it in the trash and are on our way to pick up a pizza from our favorite Italian restaurant. I guess we we've been having so many awesome meals lately, we were due for a disaster.

No pictures because it went into the trash so quickly.

Buffalo Shrimp with Blue Cheese Dip
CL Holiday Cookbook

48 large shrimp (about 2 lbs)
2 Tbsp dark brown sugar
2 tbsp chopped onion
3 Tbsp cider vinegar
2 Tbsp water
2 Tbsp ketchup
1 Tbsp Worcestershire sauce
2 to 4 tsp hot sauce
1/4 tsp black pepper
1 garlic clove, chopped
3/4 cup fat free cottage cheese
3 Tbsp skim milk
2 Tbsp (1/2 oz) crumbled blue cheese
1/8 tsp black pepper
Cooking spray
Celery sticks and leaves (optional)

1. Peel and devein shrimp, leaving tails intact. Place shrimp in a shallow dish; cover and chill.

2. Combine sugar and next 8 ingredients in a blender; cover and process until smooth. Pour sugar mixture into a small saucepan. Place over medium-low heat; cook 10 minutes, stirring occasionally. Cool and pour over shrimp. Cover and marinate in refrigerator 30 minutes, turning shrimp occasionally.

3. Combine cottage cheese, milk, blue cheese, and 1/8 tsp pepper in a blender; cover and process until mixture is smooth. Spoon into a bowl; cover and chill.

4. Preheat broiler. Remove shrimp from marinade, reserving marinade. Arrange shrimp in a single layer on a broiler pan coated with cooking spray; broil 3 minutes. Turn shrimp over; baste with marinade. Broil 3 minutes or until shrimp are done. Serve with cheese dip; garnish with celery sticks and leaves, if desired.

Yield: 16 appetizer servings

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