By jonesies on March 04, 2007
Photo by Chef #1323213
Photo by Chef #1323213
"A new take on an old favorite - shrimp instead of wings. Cooks up even faster than wings and tastes incredible. Taken from the Redbook magazine."
Serving Size: 1 (267 g)
Servings Per Recipe: 4
"These were pretty tasty and very easy. They are spicy, so watch out. The recipe for the blue cheese dip could be cut in half or even quartered and there would still be plenty for the amount of shrimp the recipe makes."
"We really enjoyed this recipe. I did make a couple of changes to suit our tastes. I couldn't resist adding a little minced garlic and freshly-ground pepper to the dip, and I also increased both the cayenne pepper and the hot sauce (Frank's RedHot), as I knew we would prefer more heat and spice. After I rinsed the shrimp and patted them dry, I just tossed them in a plastic bag along with the flour mixture, shaking until the shrimp were nicely coated. The skillet got a little dry while I was cooking the shrimp and they started losing their coating, so I added a little more olive oil. I think the olive oil, butter, and hot sauce need to be increased, and I also think it may work better to cook the shrimp in two batches. But it was certainly yummy as is. :) Thanks for posting!"
"With a beautiful pic like that, I had to try it. Had it for New Year's Eve and it was delish. I forgot to get blue cheese so we used ranch dressing. Very good, very easy and quick."
"This was sooo good....took it to an annual Father's Day party and it was gone before everyone got there. I jazzed up the dressing and the flour...also added more hot sauce to the skillet. Next time, I will probably use the deep fryer and then dunk them in sauce made from butter and hot sauce. I had a hard time controlling the heat in the skillet so each batch was different."
"OMG, this was so delicious and easy! Also sliced up some chicken breast and cooked the same way to make sure everyone was filled up...served with some grilled fresh pineapple, rice and asparagus...the blue cheese dip is to die for! Thanks for posting!"
"I didn't make the blue cheese dressing, just using some I already had. The shrimp was so very, very good and so easy. I eyeballed the amounts and know I used more oil and butter than indicated. Great way to get my "Buffalo" fix."
"This recipe was simple and delicious! I only made half the recipe because it is just 2 of us. I used Marzettis blue cheese (it was on sale) . It was just the right spice for us and so simple! I would mix flour mixture with shrimp in a ziplock bag and gently shake next time to make it even easier."
"I made this mostly as suggested except I used full fat products for everything. As always, i see no reason to cut quality and flavor by by using anything low fat. it was quick, and luscious. I always make my own blue cheese dressings, However, I always look for the blue cheese with the least amount of mold, so my dressing is a little less intense.. I also used a little more butter and olive oil.. Shrimp is always wonderful, so thanks for the suggestions."
"These shrimp were absolutely delicious! I will admit I did not make the blue cheese dip, I used Marie's Super Chunky Blue Cheese Dressing (my preference). My dh and I ate the whole pound in one sitting. Loved the flavor, will be making these for Christmas Eve, can't wait! Thanks for the delicious recipe...."
"My new favorite shrimp recipe!!! Easy & sooo very good! Since this recipe yields an abundance of dip, I will make more shrimp to accomodate it. ;o) In the future I will half the amount of salt for the flour mixture...my personal tweak ;o)
Thank you so much for posting this recipe...a good time was had by all!!!"
"The dip was good."
"We bought blue cheese but the shrimp was fantastic! We loved it!"
"Good and fast thanks for posting."
"Served as appetizers for Christmas Eve and they were eaten right up! Great dip and one that everyone loved!"
"This was a big hit at a cocktail party! I used shelled, peeled no-tail shrimp, then served with cocktail picks."
"Very good. I actually used this for chicken breasts and it was delicious. I upped the hot sauce to 1 tablespoon and added black pepper to the blue cheese dip. I suggest not adding the salt to the dip until after mixing the other ingredients and tasting it first. Some bleu cheese contains more than enough salt to flavor the dip. Thanks for sharing jonsies, we now have no need to get take-out chicken wings! Am anxious to try this with shrimp soon."