Boil­er­maker Buf­falo Shrimp & Corn on the Cob with Blue Cheese But­ter


Rachael Ray Every Day - - Shop Talk -

This shrimp re­ally knows how to party—there’s a boil­er­maker (that’s a shot of whiskey and a beer) in it!


11∕2 lb. peeled and de­veined large shrimp (about 28 shrimp), tails on Saf­flower, veg­etable, or canola oil (about 5 to 6 cups), for fry­ing

1 1∕2 cups flour

2 tbsp. corn­starch

1 tsp. bak­ing pow­der

1 tsp. gran­u­lated gar­lic

1 tsp. gran­u­lated onion

1 tsp. salt

1 bot­tle ( 12 oz.) lager beer


5 tbsp. but­ter

2 to 3 large cloves gar­lic,

finely chopped or grated

1 shot 1(1∕2 oz.) bour­bon whiskey

About ∕13 ucp hot sauce (I like Frank’s Red­hot)

About 2 tsp. Worces­ter­shire sauce


4 large ears corn, husked and rinsed

6 tbsp. but­ter, at room tem­per­a­ture

1 cup smoked blue cheese (I like Os­car’s Smoke­house; os­carsad­ksmoke­ or other blue cheese, crum­bled

2 tbsp. finely chopped fresh chives or scal­lions

1 tbsp. finely chopped fresh flat- leaf pars­ley

1 tbsp. finely chopped fresh thyme

2 cloves gar­lic, grated or pasted

Salt and pep­per

Chopped cel­ery leaves, for gar­nish

■ Rinse the shrimp; drain. Pre­heat the oven to 275°.

■ In a table­top fryer or large Dutch oven, heat the oil over medium-high un­til a deep-fry ther­mome­ter reg­is­ters 360°.

■ In a large bowl, whisk the flour, corn­starch, bak­ing pow­der, gran­u­lated gar­lic, gran­u­lated onion, and salt. Grad­u­ally whisk in the beer.

■ Work­ing with about 7 shrimp at a time, dunk the shrimp in the bat­ter. Fry un­til deep golden brown, about 5 min­utes per batch; re­turn the oil to 360° be­tween batches. Trans­fer to a wire rack set in­side a rimmed bak­ing sheet to drain and keep warm in the oven.

■ For the sauce, heat a large skil­let over medium. Add the but­ter and let it melt. Add the gar­lic and swirl for a minute. Re­move from heat. Add the bour­bon. Re­turn the pan to heat. Add the hot sauce and Worces­ter­shire and swirl un­til the sauce re­duces slightly, about a minute.

■ Mean­while, for the corn, heat a grill, grill pan, or cast-iron grid­dle over high. Grill the corn un­til charred in spots, 8 to 10 min­utes. In a small bowl, mix the but­ter, cheese, herbs, and gar­lic; sea­son with salt and pep­per. Slather the corn with the blue cheese but­ter.

■ Trans­fer the fried shrimp to a large bowl. Douse with the sauce. Toss un­til coated. Trans­fer to a plat­ter. Gar­nish the shrimp with the cel­ery leaves. Serve im­me­di­ately with the corn.

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