Wednesday, January 22, 2014

Buffalo Shrimp with Creamy Blue Cheese Slaw

Annnnnnd.... the cold gets worse.

No, not the polar vortex, but my cold. Ugh, I woke up this morning feeling worse. I rested all day yesterday, I barely even lifted a finger. I even skipped baking cookies. Therefore, I'm sitting here trying to contemplate how the cold got worse. On top of intensified symptoms, I slept on my neck wrong which is making turning my head a conundrum. What can I say? I'm a hot mess today. I've decided another day of rest is the way to go. And I loathe resting.

I made this meal over the weekend, as I've been doing very basic, easy cooking this week. As I was editing the pictures this morning, I realized what perfect timing sharing this recipe is going to be. Buffalo sauce and blue cheese? Sounds like a perfect combination for... the Super Bowl! I'll admit, we'll be making Buffalo Wings for the Super Bowl, but you might be looking for something different to sample. This recipe totally captures the essesence of that winning combination of buffalo sauce and blue cheese, but in a way you're not likely to have had before. While I had high hopes for this recipe, I was shocked at how perfectly the shrimp and slaw go together. Even my buffalo wing loving' man loved this meal, despite the obvious lack of poultry.

It may be only 8:30 am here in Northeastern Kentucky, but this girl is headed back to bed. Taking on the world will have to wait until tomorrow, for it sounds like another afternoon of studying my latest literary victim, The Science of Good Cooking -----> In case you are wondering, this is an excellent read. I'm learning so much, and I'm only about 60 pages in.

I hope everyone's having a better Wednesday than me :)



3 cups cabbage, thinly sliced
1 cup radicchio, thinly sliced
1 cup carrot, shredded
1/3 cup canola mayonnaise
1 tbsp milk
1 tbsp apple cider vinegar
1/2 tbsp lemon juice
1 tbsp sugar
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
1/8 tsp pepper
3/4 cup blue cheese crumbles


1/2 lb large shrimp, peeled and deveined
salt and pepper
4 tbsp canola oil
2 eggs, lightly whisked
1 cup panko
1/4 cup cornmeal
1/2 cup buffalo sauce


1. To prepare slaw- combine cabbage through carrot in a medium sized mixing bowl. In a small bowl, combine mayo through pepper. Whisk to throughly combine. Pour dressing over slaw, toss to combine. Fold in blue cheese. Store in fridge while you prepare the shrimp.
2. To prepare shrimp- Sprinkle with salt and pepper. Heat oil over high heat. Crack eggs into a small bowl. Combine panko and cornmeal on a plate. When oil is hot, dip shrimp in egg, shaking off any excess. Dredge in panko mixture, shaking off any excess. Add shrimp to the oil. Cook until browned on one side, about 1 minute. Flip, and brown on the other side, about 1 minute. Remove shrimp from pan to a plate covered with paper towels. Repeat process with the remaining shrimp.
3. Once all shrimp are friend and drying on paper towels, put buffalo sauce in a small bowl. Using a basting brush, brush the shrimp with buffalo sauce. Serve shrimp alongside slaw, immediately.

Slaw recipe adapted from Cooking Classy.

1 comment:

  1. I have never heard of buffalo shrimp before but I think this sounds totally awesome :)